What a surprisingly delicious combination! I had some cooked potatoes left over from dinner the night before and just wanted to add some more nutritional substance to my traditional tortilla recipe…and quinoa with its great carb/protein ratio, fiber content and just overall richness in nutrients provided the ideal source. This is a perfect dish for a late lazy breakfast or brunch.
Quinoa Tortilla (serves 4)
3/4 cup (150g) quinoa
1 1/2 cups (375ml) vegetable stock
4 tbsp kefir
1 tbsp dried thyme
sea salt & cracked black pepper
1 tsp smoked paprika
3 potatoes, cooked, peeled and sliced
1 bell pepper, diced
4 spring onions, thinly sliced
2 tbsp butter
5oz (140g) feta cheese, crumbled
In a small pot bring the vegetable stock and quinoa to a boil, reduce the heat and allow to simmer for 15 minutes or until cooked to your liking. Set aside and allow to cool slightly. Then mix in the eggs, kefir and thyme and season to taste with salt, pepper and smoked paprika.
Melt the butter in a large pan over medium heat. Place the potato slices in a single layer in the pan. Pour over the quinoa mixture and spread evenly over the potatoes. Top with spring onions, bell peppers and feta cheese. Reduce heat to low, cover and allow to cook for about 20 minutes or until cooked through and set.