Silver beet is often looked down upon as the inferior "spinach". It's actually a very different ingredient and preferable to the milder English spinach in many rustic dishes.
This dish is much tastier with silver beet and the crinkly leaves give it a lighter texture.
Silver Beet and Chick Pea Tortilla
Serves: 8 (as part of a meal)
Preparation: 20 minutes
Cooking Time: 20 minutes
Equipment:
knife, chopping board, garlic press, non stick fry pan, large bowl, small bowl for rubbish, plate for flipping
Ingredients:
1 onion, sliced finely
2 cloves of garlic, crushed
6 eggs, lightly beaten
1 bunch silver beet, washed, stems removed and shredded
1 ½ cup cooked chickpeas (or 1 tin), drained well
¼ c olive oil
Salt and Pepper to taste
Preheat grill.
Directions:
1. Place half the oil in the non stick pan and gently fry the onion and garlic
2. Add the drained chick peas and warm through, stir through silver beet till wilted
3. Empty frypan and wipe it with kitchen paper
4. In a large bowl combine silver beet, chick peas, onion and garlic and season with salt & pepper
5. Warm fry pan and add remaining oil
6. Arrange spinach and chickpea mix evenly in the pan
7. Pour over beaten egg and allow to soak through to the bottom, eggs should partially cover the spinach
8. Cook for 5-8 minutes, keep an eye on the bottom by lifting with a knife
9. Place under grill and cook till browned; c. 5 minutes
10. Take pan out and place a large plate on top
11. Carefully flip upside down onto plate and slide back into the pan
12. Place back on the fire and cook till all egg is cooked through
To Serve: invert onto plate and slice into wedges or squares.
To be eaten hot, warm or even cold the next day.
Also good with: Sweet potato and peas, Zucchini and Grated Carrot etc….
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