Tortillapaj
Tortilla pie
Maggy Elva Solberg - friluftsmat.no
1 Pie
10 minutes
20 minutes
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.
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!
