Garden greens and herb tortilla

SERVES 6-8 // PREP TIME 25 MINS // COOK 35 MINS

100 gm unsalted butter, chopped 2 tbsp extra-virgin olive oil, plus extra for drizzling 1 large leek, thinly sliced 600 gm mixed leafy greens, such as silverbeet, Tuscan kale and English spinach, leaves shredded, stalks finely chopped

4 garlic cloves, finely grated

1 fresh long green chilli, thinly sliced ½ cup each (loosely packed) flat-leaf parsley, dill and mint, finely chopped, plus extra to serve

80 gm Manchego, coarsely grated

(see note)

6 eggs, lightly beaten 1 Preheat oven to 180°C. Heat a large, 6cm-deep, 21cm-base, 28cm-top non-stick ovenproof frying pan over medium heat. Melt half butter and 1 tbsp oil in pan; cook leek, stirring occasionally, until softened (4-5 minutes). Add stalks, garlic and chilli; cook until softened (5 minutes). Season to taste and transfer to a large heatproof bowl. Wipe pan clean with paper towel.

2 Meanwhile, cook leaves in a large saucepan of boiling water for 1 minute or until wilted. Drain, then rinse under cold water. Transfer leaves to a clean tea towel; squeeze out as much excess water as possible, then pat dry with paper towel. Add wilted leaves to bowl containing leek mixture, then add herbs, Manchego and egg. Mix until well combined; season to taste. 3 Return cleaned frying pan to medium heat. Melt remaining butter and remaining oil. Spoon mixture into pan, pressing down with back of a large metal spoon to compact very tightly; cook for 2 minutes. Push edge of mixture towards the centre, then evenly spread, pressing down again on mixture to compact tightly. Transfer pan to oven.

4 Bake tortilla until just set and golden (20-25 minutes). Serve warm or at room temperature sprinkled with extra herbs and drizzled with extra oil.

Note Be sure to use Manchego that is made with non-animal rennet to keep this dish vegetarian-friendly.