Mushroom & Goat’s Cheese Tortilla

Mushroom & Goat’s Cheese Tortilla

TAKES 25 MINS SERVES 4 

This veggie feast can be served hot or cold – ideal for lunchboxes. 

• 200g mixed mushrooms (such as chestnut, shiitake, oyster and button)
• 2 tbsp olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 8 eggs, beaten 
• Salt and freshly ground black pepper
• 1 tbsp fresh thyme leaves
• Small bunch chives, finely chopped
• 150g goat's cheese, diced or crumbled
• Seasonal salad, to serve

1. Pre-heat the oven to 200°C/gas 6. Roughly slice the larger mushrooms (small ones can be left whole). Heat a non-stick oven-proof frying pan and fry the mushrooms in the olive oil for 6 mins, or until golden. Add the onion and garlic and cook over a medium heat for a further 4 mins, or until softened.
2. Season the beaten eggs with salt and freshly ground black pepper. Add to the frying pan, along with the thyme leaves, most of the chives and the goat’s cheese. Cook until the eggs have just set around the edges.
3. Transfer to the oven and cook for 6-8 mins, or until the top is golden and bubbling, and the eggs are set. Slide out onto a plate and sprinkle with the remaining chives.
4. Cut the tortilla into slices and serve with a seasonal side salad.