Roast Parsnip and Quinoa Tortilla

Spanish omlettes or Torillas are one of the best inventions.This one was made from some cooked quinoa I had hanging around in the frigde with some roasted parsnips.
For perfect tortillas you need...
A small non stick frying pan(I say small because its easier or faster to cook the filling)
A well seasoned tasty filling.
A filling thats dry or not too moist.

I calculate the filling to almost fill(about three quaters of the way up) the frying pan.
I used a small 6 inch pan.

First beat four eggs and set aside.
Heat the frying pan until very hot.
Add olive oil and coat the sides well.
Beat eggs one more time and add to the pan.
Imediately add the filling.
Lower the flame to minimum.
Top with a lid.
Check after a minute or so ,if your flame can,t go very low..take it off the heat still covered.
Loosen the sides of the omlette and if very liquidy and let some of the egg mixture trickle down the sides.
You can move the filling to the sides gently every now and then.
Repeat processes of putting a lid on,taking it off for about 15 minutes...yes its a slow process...the idea is for the centre to cook well until it,s firm enough to turn over but that it doesn,t dry out.
When it seems quite firm(make sure theres no runny egg mixture left) put a plate on top and using a tea towel flip the frying pan over.
Add a wee bit more oil to the pan and return the Torilla to the pan (un cooked side facing downwards)still on a low flame for about 3 minutes or until cooked thru.

Try the following fillings...
Classic cooked potatoes with fried onions.
Cooked artichokes(not canned)with black olives and onions.

parsnip pilaf

When I was small I never liked parsnips because we always had then boiled and I thought the taste was too overpowering...until I tried them roasted,now thats another story altogether(meaning its so good-it rocks).They turn milder,sweeter and less earthy.

Get 4 or 5 parnips (organic if possible )give them a good scrub ,top and tail ...then cut into bite size cubes.If they,re not organic you,ll have to peel them as all the pesticides get trapped just under the skin..but unfortunately all the vitamins too hang out by the skin(the choice as always is yours señores y señoritas)
Pop then into the oven18oc with a wee bit of olive oil and roast until soft.
Fry 1 or 2 onions diced finely in olive oil until transparent and soft.
Add dried thyme,tarragon(I,m still playing with it),dried parsley-all to taste.
Add crushed garlic and cook for a minute or so.
Then throw in a handful of chopped walnuts,the roasted parsnips and some cooked brown rice.
Salt it and pepper it ,then scatter some fresh chopped parsley on top...