Goats Cheese and Beet Leaf Tortilla

• 200 g spinach leaves
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 1 teaspoon chopped fresh rosemary
• 6 eggs
• 100 g firm creamy goat cheese
• salt & freshly ground black pepper

1. Bring a large pan of saltrd water to the boil and cook the beet leaves for just 30 seconds.
2. Drain well and cool under cold water.
3. Heat 1 Tbs of the oil in a 30cm non-stick frying pan and cook the shallot and garlic for 3-4 minutes until softened.
4. Add the rosemary and cook for a further 30 seconds.
5. Meanwhile, in a large bowl, whisk together the eggs and some salt and pepper.
6. Then stir thoroughly the cooked beet leaves and the onion mixture.
7. Add the remaining oil to the hot pan; pour in the egg mixture and cook for 1 minute or so, stirring until the egg begins to set.
8. Crumble the goat cheese over the tortilla and continue to cook over a low heat for a further five minutes until the egg is almost completely set--take care not to burn the underneath.
9. Preheat the grill to medium.
10. Place the pan under the grill for a further 2-3 minutes until golden brown and completely set.
11. Slice and serve.

spinach leaves, olive oil, shallot, garlic, rosemary, eggs, goat cheese, salt

Taken from www.food.com/recipe/goats-cheese-and-beet-leaf-tortilla-113911 (may not work)