Those summer days – a light and herby spinach tortilla

slice with bread

This dish is perfect for those summer weekends, quite quick and the fact that it makes a big tortilla is all the better as plenty for Monday’s lunch box!

This tortilla is called kuku in Iran (where it comes from) and is a really light yet filling one dish meal.

I’ve taken this recipe out of Allegra McEvedy and Paul Merrits’ Economy Gastronomy but up the herb and flavouring quantities here to give it a little more pizzazz…

It really is a delicious, hardly takes any time at all and is nice and cheap

  • Boil and mash one very large potato (or a couple of smaller ones…)
  • Preheat the oven to 180°C
  • In a large bowl toss through the following – all roughly chopped
    • A couple of fat cloves of garlic
    • 100 g of spinach
    • A large handful of coriander and parsley
    • A couple of sprigs worth of mint
    • Half an onion – finely diced
    • The juice of half a lemon
    • Salt pepper
    • The seeds of 4 cardamom pods – crushed
    • The mashed potato
    • 6 eggs

Grease an oven proof dish generously with butter and pour the mixture in and bake for 15-30.

Let it sit once it’s out of the oven for at least 10 mins.

Serve with some crusty bread (this one is homemade rye bread), some feta or plain yoghurt.

What d'ya think?

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