Walnut, Squash and Spinach Tortilla

Walnut, Squash and Spinach Tortilla

A decadent comfort food for winter. No, actually, any time!
Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr
Servings 3


  • 400 g butternut squash peeled, seeds removed and cut into 2cm chunks
  • 6 eggs
  • 125 ml double cream For dairy free use coconut cream
  • 2 cloves garlic crushed
  • 2 tbs olive oil
  • 1 tsp tamari wheat free soy sauce
  • dash tabasco
  • 110 g baby spinach
  • 4 walnuts broken small
  • salt and pepper


  • Pre heat the oven to 200 fan, 220 electric or Gas 7.
  • Coat the squash in olive oil, tamari and tabasco and place on a baking tray and cook for 25 minutes until browning at the edges.
  • Meanwhile add the garlic to the cream and season well. Crack the eggs in and whisk together. Leave to infuse.
  • When the squash is cooked transfer to a medium sized frying pan. Heat and add the spinach, cook until it wilts. Sprinkle in the walnuts.
  • Turn down the heat and add the egg/ cream mix. Cook for 15 minutes, occasionally using a spatula to draw in the sides and allow raw mix to run out so that it can cook.
  • Heat the grill to hot. Finish the top of the tortilla for a few minutes until set but not burnt.
  • Cover the pan with a plate and rest for 10 minutes. Cut into generous wedges and serve with a dressed green salad.

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