baked tomato spinach and mozzarella tortilla on a plate with salad
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Baked Tomato, Spinach and Mozzarella Tortilla

Quick and easy to make tortillas are delicious served hot or cold
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 262kcal
Author Jacqueline Bellefontaine

Ingredients

  • 1 tbsp rapeseed or olive oil
  • 1 onion , chopped
  • 125 g Spinach leaves
  • 150 g cherry tomatoes , halved
  • 150 g mozzarella , cut into chunks
  • 6 eggs
  • salt and freshly ground black pepper

Instructions

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened.
  • Add the spinach and cook until wilted. Remove from the heat.
  • Tip the spinach into a well oiled baking tin of about 30x 20cm ( 12 x 8 in). Arrange the cherry tomatoes in the tin then add the mozzarella
  • In a bowl, beat the eggs together with a fork. Season with salt and pepper and beat again.
  • Pour the eggs into the tin and bake for about 20 minutes until pale golden and set. Serve hot or cold

Notes

Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened. Add the spinach and cook until wilted. remove from the heat. Tip the spinach into a well oiled baking tin about  30x 20cm ( 12 x 8 in). Arrange the cherry tomatoes in the tin then add the mozzarella In a bowl, beat the eggs together with fork. Season with salt and pepper and beat again. Pour the egg into the tin and bake for about 20 minutes until pale golden and set. Serve hot or cold.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

Nutrition

Calories: 262kcal | Carbohydrates: 6g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 275mg | Sodium: 358mg | Potassium: 415mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3725IU | Vitamin C: 19.4mg | Calcium: 268mg | Iron: 2.5mg