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Spaghetti Tortilla
Katy Hackforth
2
15 minutes
30 minutes
321
Mains, Spaghetti
A fun and comforting twist on two family favourites, this spaghetti tortilla combines pasta, eggs and savoury flavours into a golden, sliceable dish that’s perfect for lunch, dinner or easy leftovers.
Recipe taken from the Healthier Comfort Food Cookbook - Shop here
Ingredients
- Wholewheat spaghetti 75g (3oz)
- Salt and freshly ground black pepper
- Olive oil spray
- Spring onions 2, trimmed and chopped
- Frozen sliced peppers 100g (3½oz)
- Button mushrooms 75g (3oz), wiped and sliced
- Reduced fat soft cheese with garlic and herbs 100g (3½oz)
- Eggs 3 medium
- Wild rocket 15g (½oz)
- Parmesan cheese 15g (½oz) grated
- Balsamic vinegar glaze or drizzle 1tbsp
Directions
Break the spaghetti into short lengths. Cook in a pan of lightly salted boiling water for 8-10 minutes until just cooked. Drain well.
Meanwhile, spray a small (approx. 20cm/8in) non-stick frying pan with oil and heat until hot. Add the spring onions, frozen peppers and mushrooms and stir fry for 3-4 minutes until softened.
Beat the soft cheese and eggs together until well blended and season to taste.
Add the spaghetti to the vegetables, pout over the cheese and egg mixture and mix well. Cook over a very low heat for about 15 minute until set - if you cover the pan with a lid it will help set the egg more evenly.
Loosen the tortilla and slide onto a plate. Put back into the plan the other way up and cook for a further 2-3 minutes to lightly brown the other side.
To serve, slide the tortilla onto a serving plate. pile the rocket on top and sprinkle with the parmesan. Drizzle with balsamic glaze and serve warm.