Pumpkin Tortilla Recipe

Pumpkin, red onion and cheddar cheese tortilla with

roast garlic aioli.

This great recipe serves 6 people and makes a great winter lunch or evening supper. Enjoy!

For the Aioli:

• 1 garlic bulb
• 1 egg
• 1 egg yolk
• 1 level tsp prepared mustard
• 200ml (7fl oz) olive oil
• Juice of 1 lemon, to taste

For the pumpkin tortilla:

• 300g (10 1/2oz) pumpkin flesh (seeded & cut in dices)
• 2 red onions, thinly sliced
• 1 handful fresh basil leaves(approx. 15g),coarsely chopped
• 2 tbsp olive oil
• 10 eggs
• 15g (1/2oz) cheddar cheese

Preheat the oven to 180c /350F /Gas 4.
Cut top off garlic bulb. Toss the bulb lightly in a little of the olive oil & place it on a small oven dish in the hot oven for 15-20 mins until the garlic bulb is soft & lightly coloured. Squeeze the flesh from the skin & put in a food processor. Add the eggs & mustard & blend for 2 mins. Slowly add the oil until the aioli has the consistency you want. Add lemon juice to taste.

Toss the pumpkin & red onion in half the olive oil in an ovenproof dish, and roast in the oven for 20-30 mins until tender and lightly browned. Meanwhile in a large bowl, beat the eggs and stir in the cooked pumpkin and onion mixture with the basil and cheddar.

Reheat grill. Place a heavy pan over a low heat and brush with remaining oil. Pour in egg mixture in pan patting it down quickly and briefly. Leave it to cook for 7 mins. Check base is cooked by lifting the edges with a spatula. Place the pan under a low grill to set the top a little without browning it. Loosen with a spatula & slide the tortilla on to a plate and flip the plate over quickly to put the tortilla back in pan top-side down. Tuck in the edges and put pan back on heat for a further 5-7 mins. Turn off heat and leave the tortilla for another 5 mins at least. Slide it on to a plate.

To serve, cut the tortilla into wedges and serve each with a dollop of aioli on a plate. Enjoy!