Spinach, potato and feta "tortilla" with a fried egg

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Spinach, potato and feta "tortilla" with a fried egg. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Just in addition, the time it takes to cook Spinach, potato and feta "tortilla" with a fried egg estimated approx 45 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can have Spinach, potato and feta "tortilla" with a fried egg using 15 ingredients and 8 steps. Here is how you can achieve that.

Experimenting alot with Besan/Gram ( chickpea) flour , making breads and rotis. Read a few recipes that use said flour as an egg replacement in vegan cooking with got me thinking of making this Spanish style tortilla.
If you want this vegan obvs just skip the feta and fried egg
To be honest it didn't need them anyway.

Ingredients and spices that need to be Prepare to make Spinach, potato and feta "tortilla" with a fried egg:

1. 250 g wholemeal flour
2. 250 g besan / gram / chickpea flour
3. Water from cooked or canned chickpeas. Normal water works also
4. 2 teaspoons baking powder
5. Himalayan or sea salt.White pepper
6. 1 teaspoon ground turmeric. Large pinch cayenne pepper
7. 1 teaspoon each cumin and fennel seeds
8. 3 small onions, sliced and fried In olive oil
9. 3 medium baked potato's
10. Large handful cooked spinach
11. 4 sliced cloves of garlic
12. Pinch each nutmeg, allspice, cinnamon
13. 50 grams feta. Optional
14. 1 egg. Optional
15. Oil for cooking. I used Sunflower and extra virgin olive oil

Instructions to make to make Spinach, potato and feta "tortilla" with a fried egg

1. Mix the flours,baking powder, seasonings and onions adding the water gradually to make a thick batter. Taste and adjust seasoning.
2. Take the cooked potatoes and break into chunks.
   Saute till crispy, season with salt and pepper.
3. Cut the feta into small chunks. Saute the garlic, add the spinach season with the cinnamon, nutmeg, allspice and salt and pepper.
4. Now heat up around 2 tablespoons each of olive and Sunflower oil in a cast ironpan or skillet.. Ladle in the batter, add the potatoes, feta and spinach on to the top of the batter, use a spatula push them all down into the batter.
   Cook for about 10 minutes on a medium high heat then finish cooking under a hot grill, about 10 minute's
5. Leave in the pan for about 10 minutes then place a large plate over the top and turn the tortilla put onto the plate. Dont burn your self, its not much fun 🤕😄
6. Cut the beast into any shape you like and eat as it is or return to the pan to make it crispy. Both methods are delicious
7. Serve it with anything you want, I had a nice runny fried egg and a crunchy veg salad with peanuts,flax seeds,pumpkin seeds and a lovely gochujang sesame dressing.
   The tortilla is lovely, hot or at room temperature, it keeps for a few day's but I ate the whole thing myself over the course of a dinner, late night snack and breakfast 👌🍀🏴󠁧󠁢󠁳󠁣󠁴󠁿🇯🇵
8. I forgot, I also added 2 teaspoons garlic granules and 1 teaspoon smoked paprika to the batter.😉

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