Mushroom and goat's cheese tortilla
Dean Edwards brings us a lovely veggie dish the whole family will love which uses seasonal mushrooms.
(Serves 4)
Ingredients:
For the tortilla:
200g mixed mushrooms (chestnut, shiitake, portobello)1 onion, sliced2 cloves garlic, crushed1 tbsp fresh thyme, picked8 medium eggs, beaten150g goat's cheeseSmall bunch chives, finely chopped
For the salad:
1 granny smith apple, sliced into matchsticks4 handfuls baby watercress20g walnuts2 small shallots finely slicedJuice 1⁄2 lemon1 tsp honey30ml olive oil1⁄2 tsp Dijon mustard
Method:
Slice the larger mushrooms, then in a hot non stick pan fry the mushrooms in some oil for 6-7 minutes until golden
Add the onion and garlic and cook over a medium heat for a further 3-4 minutes
Add the seasoned, beaten eggs, most of the chives and crumble through the goat's cheese then cook until the eggs have just set around the edges
Transfer to a preheated oven set at 200C/gas mark 6 for around 6-8 minutes (or if you don’t have an oven proof pan, place under the grill, for the same amount of time)
Turn out onto a plate then sprinkle over the reserved chives. Make the dressing by whisking the mustard, olive oil, honey and lemon juice together.
Season with salt and pepper.
Just before serving, dress with apple, walnuts, watercress and shallots
Cut the tortilla into slices then serve with the apple salad
Get Dean Edwards' sausage mac and cheese recipe