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Dean Edwards' mushroom and goat's cheese tortilla

Dean Edwards' mushroom and goat's cheese tortilla

Tortillas make a great main meal for the family and this one is deliciously flavoured using goat's cheese and mushrooms.

Serves

4

Prep: 

5 mins

Cook: 

20 mins

Average: 4.2 (10 votes)

Ingredients

  • 200g mixed mushrooms (chestnut, shiitake, oyster)
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme, picked
  • 8 large British Lion eggs, beaten and seasoned
  • 150g goat’s cheese, crumbled or diced
  • Small bunch chives, finely chopped
  • Salt and pepper
  • Side salad to serve (optional)

Method

  1. Preheat the oven to 200°C / Gas Mark 6. Slice the larger mushrooms. In a hot non-stick pan, fry the mushrooms in some oil for 6 minutes until golden. Add the onion, garlic and cook over a medium heat for a further 4 minutes.
  2. Add the beaten eggs, most of the chives and the goat’s cheese. Cook until the eggs have just set around the edges.
  3. Transfer to the hot oven and cook for around 6-8 minutes until the top is golden and the eggs set. Turn out onto a plate then sprinkle over the remaining chives.
  4. Cut the tortilla into slices then serve with a side salad.