Tortilla-Kuchen
Tortilla pie
Tortillas/wraps are very handy to use as a pie base when out and about. Here, I tried spinach and feta as the filling – a really tasty lunch in the great outdoors! Using a Hajka oven makes this a very simple dish to prepare, but it can also be made on a regular camping stove. Just make sure to have a good dose of patience and keep the heat low.
- Author
- Maggy Elva Solberg - friluftsmat.no
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 1 Pie
Ingredients
- 1 wholegrain tortilla
- 3 eggs
- 125 ml single cream
- 25 grams baby spinach (a handfull)
- 45 grams leek
- About 50 grams feta cheese with sun-dried tomato
- Oil for frying
Directions
- Whisk together the eggs and cream with a fork. Pour into a sealed bottle or similar.
- Cut the leek in half, then into thin slices. Roughly chop the spinach.
- Heat a little oil in the frying pan over medium heat and fry the leek until soft. Add the spinach and fry until wilted.
- Transfer to a plate.
- Place the tortilla in the frying pan, add the leek and spinach, then pour in the egg mixture. Pick out pieces of feta and sun-dried tomato from the packet and spread over the filling.
- Put the pan in the oven, cover with a lid, and bake for about 20 minutes or until the egg mixture has set on top.
- Lift out of the pan, cut into 2–4 pieces. Serve and enjoy!
