Ingredients
- 600g spinach, washed thoroughly and dried
- 6 shallots finely diced
- 4 cloves garlic, sliced
- 2.5 ml of cream
- Zest from 1 lemon
- 8 fresh farm eggs
Dressing ingredients
- Salt and pepper
- Extra virgin olive oil
Author of this recipe
Using fresh bunched spinach, the Rossio restaurant in Delft, The Netherlands have created this delicious recipe. It's a tortilla which is quick and easy to prepare. You can eat it warm or cold and it goes well with salad or a piece of fried fish.
For this recipe they suggest you use a solid round baking tin of 25 cm and not a spring bottom tin because it's likely that the filling will leak.
Preparation
Put a splash of olive oil in a large pan, fry the shallots and garlic for 5 minutes without browning.
In the meantime, beat the eggs with the cream, season and add the lemon zest.
Add the spinach leaves into the pan with the shallots and cook. Stir until the spinach has wilted then season with salt and pepper.
Grease the pan with some olive oil.
Now mix the spinach with the egg mixture and pour into the baking tin. Put it in a preheated oven for about 20 minutes at 155 degrees until its risen and golden brown.
Serve with a simple garden salad: lettuce, sliced tomato and fresh herbs. Sprinkle with oil and red wine vinegar then serve with a hearty slice of freshly baked bread.
Tips from the author
Restaurant Rossio
Restaurant Rossio is in Delft, The Netherlands. In our restaurant we serve delicious fresh coffee, irresistible homemade pie and cookies, a tasty lunch, drinks, simple and pure food or choose for a luxury dinner. In our South European cuisine we use only fair, fresh ingredients.