15 minutes + cooking time 15 minutes
GF + Low Carbs
Food Processor / optional
This is my mum’s recipe. She used to make this dish every other week and leave it warm on the kitchen bench to have for lunch. I love it because it’s quick to make, my daughters love it served warm or cold, and it reminds me of home. Combo with a side salad.
1 bunch English spinach (500 g)
5 pasture raise eggs
¼ cup chopped leek
1 tsp extra virgin coconut oil
½ tsp ground nutmeg
A pizza tray (or plate) with a larger diameter than that of your saucepan (for flipping the tortilla)
Slice the leek finely. In a large saucepan, add the coconut oil and cook the leek until soft. Set aside.
Wash the spinach, drain and chop fine. You can do this by hand or use a food processor.
In another large bowl, add the eggs and whisk. Next, add the nutmeg, spinach, and leek. Combine well and pour the mixture into the same saucepan you used to cook the leek. Cook at medium/low heat for 10 minutes.
Now you’re going to flip the tortilla to cook it on the other side! Grab your pizza tray (or plate) and cover the saucepan. Next, place a kitchen mitten on the hand that you will use to hold the pizza tray. Place the palm of your hand on the center of the tray and use the other hand to hold the saucepan handle. I always use mittens on both hands to avoid burns. Next, lift the saucepan, keeping the pizza tray tight, and quickly flip the saucepan upside down, so the tortilla is now on the tray. Next, place the empty saucepan back on the stovetop and gently slide the tortilla from the lid into the saucepan. You can give it a gentle push with a spatula. Cook this side up for another 5 to 8 minutes.