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Potato & Goats Cheese Tortilla

Potato & Goats Cheese Tortilla

A scrumptious tortilla that wont get your goat!....

Serves 4
Prep time 15m
Cooking time 20m

Top tip: How to keep the spinach vibrant

To keep the spinach vibrant once blanched, drain and plunge the spinach into a bowl of iced water.


  • 4 medium free range eggs, beaten
  • 1 tbsp cold water
  • 1 large rooster potatoes, peeled diced and blanched
  • 200g baby spinach, blanched
  • 15g unsalted butter
  • 1 tbsp chopped parsley
  • A pinch of salt (0.25g)
  • A pinch of freshly ground black pepper (0.05g)
  • 100g crumbled goats cheese



1. To blanche the potatoes, place into a pan of cold salted water and bring to the boil. Simmer for 4-5 minutes until the potatoes begin to lose their rawness, then remove from the heat and allow to cool in the pan with the water. They will continue to cook during the cooling period, so it is important that the potatoes are removed from the heat

while they are still slightly al-dente (firm).

2. To blanche the spinach - bring a pan of water to the boil, once boiling add the spinach and simmer for 30 seconds. Drain and plunge the spinach into a bowl of iced water. This process ensures nice vibrant fresh spinach.

3. Crack the eggs into a bowl, whisk, then add all the other ingredients except the cheese. Heat a non-stick frying pan and once warm, add the butter, then stir in the egg mixture.

4. As the tortillas begin to cook, top with the cheese and place into a hot oven 170°c/gas mark 3. Cook for 5-6 minutes or until the eggs have set. Serve immediately or allow to cool and enjoy cold.

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