- 1 kg sweet potato
- 500 g baby spinach, washed
- 10 Eggs
- 2 cubes MAGGI Vegetable Stock, finely chopped
- 1 large spanish onion, thinly chopped
- 2 tablespoons Olive oil
- 1 pinch ground black pepper
- 75 g oats cheese, soft, crumbled
Spinach and Goat Cheese Tortilla
INGREDIENTS
Spinach and Goat Cheese Tortilla with
Spinach and Goat Cheese Tortilla with 
- 1 kg sweet potato
- 500 g baby spinach, washed
- 10 Eggs
- 2 cubes MAGGI Vegetable Stock, finely chopped
- 1 large spanish onion, thinly chopped
- 2 tablespoons Olive oil
- 1 pinch ground black pepper
- 75 g oats cheese, soft, crumbled
NUTRITIONAL INFORMATION
Spinach and Goat Cheese Tortilla with
Spinach and Goat Cheese Tortilla with
- Energy 326 (Kcal)
- Protein 16 (g)
- Carbohydrate 34 (g)
- Total Fat 15 (g)
HOW TO PREPARE
Spinach and Goat Cheese Tortilla with
Spinach and Goat Cheese Tortilla with
1
Peel and cut the potato into 1-cm cubes, then put in boiling water for sometime and cool down under running water. Do not overcook the potato; it should be a bit crunchy after cooking.
2
Dip the spinach in hot water and then refresh in cold water, then keep on kitchen towel to absorb all the bitter juice.
3
Crack the eggs and mix all the ingredients with the MAGGI cubes.
4
Heat the olive oil in a 6-inch diameter non-stick pan till piping hot, then divide the mix into three batches and cook by pouring the mix without stirring.
5
Cover and reduce the heat for about 5 minutes, then start to shake the pan slowly for the mixture not to stick.
6
Flip it into a serving dish and serve immediately.
REVIEWS
Spinach and Goat Cheese Tortilla with
