Thursday, September 14, 2017

CtBF ~ MPK: Potato, feta, and basil tortilla

I picked up a small block of feta after work yesterday and made this for my dinner last night, hubby said he wanted some too... made two individual portions (using only three eggs) with my mini pan... then he opted for a slice of salted egg yoke cheesecake instead... so I told him he can have his portion for lunch tomorrow (ie today)... then he said he will not be back til midnight today; so I had his portion for my brunch just now...
As this is rather rich (with all that feta!) I paired it with Japanese cucumbers and tomato slices sans dressing, nice and refreshing! Tasty while hot.
I only used less than a quarter of the block of feta I bought... now what do I make with the rest?
I did make this recipe for him last week but with sweet potatoes and shredded cheddar cheese, with coriander and he devoured it, rest my case.
The above serving was half pumpkin and half potatoes with mixture of spring onions and basil, ate it chilled, still good!
Potato, feta, and basil tortilla (148)
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
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Mardi (eat. live. travel. write.) said...

Both your versions look good! I don't find feta too strong but it's definitely easy to switch up the cheese based on what you like! I love the sound of your sweet potato one!

Nana said...

This was good, I really enjoyed it. However, one of my favorite Italian quick dishes is potatoes and eggs. Adding the basil and feta was a great addition and very tasty. As for what to do with the left over feta, add it to a salad, works for me every time, just a little bit of zip to a tasty salad.

Betsy said...

I love all the combinations you tried. I enjoyed it too.

shirley @ everopensauce said...

Potato and egg combination works well with a lot of ingredients. Sweet potato sounds wonderful to me. Feta offers a touch of tanginess. If you haven't paired watermelon, tomatoes with feta, you ought to give it a try.

Mary Hirsch said...

Sweet potatoes. Great Idea. I liked this recipe. Was able to eat it for one dinner, two lunches and one breakfast - using different toppings (like salsa), and greens, and changing it up each time. Never tasted the same. Salted egg yolk cheesecake? Interesting.

KB from Prof Who Cooks said...

Nice idea with pumpkins and sweet potatoes and also making those mini servings. And what luck your husband didn't eat his (at least the first iteration)! :) I agree with Nana--sprinkle feta over salad. That's what I do as well.