Pork & Cheese Tortilla

Posted by petra08 on October 17, 2021 · 3 Comments 

After my tapas night I couldn’t stop thinking about Spanish tortillas. I thought about making one with a filling and when I had some leftover pork loin stuffed with pesto and chorizo I thougt it would make a great filling.

I also had some brie cheese and with this I got to work. I read a few different recipes and decided to make my tortilla in the oven.

I had a little pork crackling left over so I boiled some quails eggs, sprinkled them with some Heatonomy Scrumptious Salt Seasoning and the chopped crackling and served as a small starter.

Pork & Brie stuffed Tortilla

preparation time 5 minutes

cooking time 20 minutes + cooling time + 20 minutes

oven 180C or 350F

serves 2

Ingredients

• 3 medium sized potatoes, peeled and cubed
• 1 large onion, sliced
• greens, 3-4 leaves, core cut out and sliced fine
• 6 eggs
• 2 dl or 1 cup of fine diced pork
• a pinch of chilli
• a pinch of sugar
• a good pinch of salt & pepper
• brie cheese, cut in to thick slices
• olive oil

Heat olive oil and add the cubed potatoes and cook until they are soft. Heat a little olive oil in another pan and cook the onions and a pinch of sugar until they start to caramelize. Add the sliced greens and let them mix with the onions and just wilt. Set aside and let cool.

When the potatoes are cooked remove them from the oil and let cool slightly.

Whisk the eggs lightly with chilli, salt and pepper. Add the onions with the greens and the slightly cooled potatoes. Leave to stand for a minimum of 30 minutes.

Chop the pork fine and slice the cheese.

Place greaseproof paper in an oven proof dish, brush lightly with olive oil.

Pour in half of the tortilla mixture, add the pork and cheese and top with the remaining mixture.

Bake in the oven for 18-20 minutes, Leave to set for 5 minutes. Place a plate upside down over the tortilla and turn it over. Remove the greaseproof paper and cut in to thick slices.

The cheese oozed out, it was still a little runny but cooked through.

I served it with a salad and it was a delicious way to use up leftovers.

Cooking the tortilla in the oven was so easy I will absolutely do it again. Tortilla makes for a great charing dish and I am bringing it to the lovely Angie’s Fiesta Friday! Come on over and have a browse and get inspired, there are always tantalizingly delicious recipes! Co host this week is Juhls, The Not so Creative Cook, check out her blog here!

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Filed under Allotment/Veg, Brie, Cabbage, Cheese, Chilli, Herbs, Main course, Meat, Onion, Pork, Potatoes, Recipe, Side dish, Starch · Tagged with Heatonomy, Pork Tortilla, Scrumptious Salt Seasoning, Spanish Food, Spanish Tortilla, Tortilla