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| Butternut tortilla |
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| 55 minutes (or 25 minutes if you roast the squash ahead) |
| Firm ricotta cut from the wheel at the deli counter works beautifully for this. |
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butternut squash about 800g
olive oil
lemon thyme 6 sprigs, roughly chopped
eggs 5
garlic 1 clove, crushed
ricotta cheese 175g
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Heat the oven to 200C/fan 180C/gas 6.
Trim the squash and cut into chunks. If you like a bit of crunch, leave the skin on and some of the seeds in. Transfer to a non-stick baking sheet, drizzle with 2 tbsp olive oil, sprinkle with thyme and roast for 30 minutes. You can do this the night before if you like. Put the eggs and garlic in a bowl and mix well. Season.
Heat a little olive oil in an ovenproof frying pan. Add the roasted squash and the egg mixture and top with blobs of ricotta.
Cook in the oven for 15 minutes until set. Leave to rest for 5 minutes. Serve with a green salad. |
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| Serves 4 |
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