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Cheese and Spinach Tortilla

Pikantne Snacks Vegetarian Dishes 15 min Easy 21 wyświetleń ~17.37 PLN - (0)
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Description

A delicate tortilla with melted cheese and aromatic spinach is a quick, spring snack perfect for a second breakfast or a light lunch. The dish combines fresh spinach sautéed with onion and garlic, creamy eggs, and stretchy yellow cheese — optionally with the addition of salty feta for contrast. The dish features the contrast of a crispy tortilla and a soft, moist filling. Serve with sour yogurt or a herb dip; it also works great as a warm appetizer at a party.

Ingredients Used

Ingredients (10)

Servings:
2
  • Wheat tortilla 2.7 szt. (~120 g)
  • Spinach 200 g
  • Cheese 100 g
  • Chicken egg 2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Garlic 3 ząbki (~15 g)
  • Feta cheese 50 g
💰 Szacowany koszt dania: ~17.37 PLN (8.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the spinach leaves under cold water and dry them in a colander or salad spinner. If the leaves are large, trim the thicker stems. Grate the cheese on a coarse grater. Peel the onion and chop it into small cubes (about 5 mm). If you are using garlic, peel and finely chop it. Crack the eggs into a bowl and beat them with a fork until smooth.

Ingredients: Spinach, Cheese, Onion, Garlic
Use a large bowl and a grater. If you have a salad spinner, use it to dry the spinach — excess water will disrupt the filling. Chop the onion evenly with a knife so it cooks evenly.

Filling

2

In a 24–26 cm diameter skillet, heat canola oil over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring, until the onion becomes translucent and slightly golden. Add the minced garlic (if using) and sauté for an additional 30 seconds until fragrant. Increase the heat to medium-high and add the spinach in batches — toss it in so that the leaves gradually fit; stir for 2–3 minutes until all the spinach wilts and reduces in volume. Remove the skillet from the heat and transfer the contents to a strainer or bowl, pressing out the excess liquid manually or with a spoon. Transfer the spinach to a bowl, add the beaten eggs, half of the grated cheese, and crumbled feta if using. Season with salt and pepper, and mix until the ingredients are combined.

Ingredients: Rapeseed oil, Onion, Garlic, Spinach, Cheese, Feta cheese, Salt, Black pepper
Use a non-stick pan. Do not fry the spinach for too long — it should just wilt, retaining its bright color. Thoroughly squeezing out the liquid is crucial; otherwise, the tortilla will be wet and soggy.

Assembling and frying

3

Heat a large skillet over medium heat. If the skillet is non-stick, lightly wipe it with oil using a brush or paper towel. Place one tortilla in the skillet, evenly spread half of the filling on one half of the tortilla (leaving a margin of about 1 cm at the edge), and sprinkle with a little extra cheese. Fold the tortilla in half so that the filling is enclosed. Cook for 2–3 minutes on one side until the tortilla is golden and crispy. Flip to the other side and cook for another 2–3 minutes, pressing down with a spatula, until the cheese melts and both sides are golden. Repeat with the second tortilla.

Ingredients: Wheat tortilla, Cheese, Spinach, Rapeseed oil
The best pan is 24–28 cm in diameter. Use a spatula to gently press the tortilla while frying — this helps seal the edges and speeds up the melting of the cheese. If the edges are browning too quickly, reduce the heat.

Serving

4

Transfer the finished tortilla to a board or plate and wait 1 minute — this will allow the filling to "stabilize" slightly. Cut into 2–3 triangles with a sharp knife. Serve immediately with natural yogurt or sour cream mixed with chopped dill or sorrel for a spring touch.

Ingredients: Wheat tortilla, Cheese
Use a sharp knife with a long blade to avoid tearing the tortilla. Do not leave the tortilla out for too long before serving, as it will lose its crispness.

Fun Fact

💡

Stuffed tortillas are a popular dish around the world; in the Mexican version, corn tortillas are used, but in Poland, wheat tortillas are more commonly found, which pair wonderfully with local cheeses and seasonal spinach.

Best for

impreza drugie śniadanie lekki obiad

Tips

🍽️ Serving

Serve the tortilla hot, right after browning — then the cheese is gooey and the tortilla is crispy. For a dip, I recommend natural yogurt with lemon juice and chopped dill or sour cream with a bit of mustard and honey. For variety, add slices of fresh radish or lettuce.

🥡 Storage

Store the finished tortillas in the refrigerator for up to 24 hours in a closed container. Heat them in a dry skillet for 1–2 minutes on each side over medium heat or in an oven preheated to 180°C for 5–7 minutes, until they are crispy again. Freezing after baking is not recommended (the tortilla loses its crispness).

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