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Ham, spinach and ricotta tortilla cups

Yummy! - by that's life!
  • 04 Jun 2018
Ham, spinach and ricotta tortilla cups
Prep: 15 Minutes - Cook: 25 Minutes - Serves 6
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Make ahead: Tortilla cups can be made up to one day ahead. Keep refrigerated before reheating. Use a palette knife to loosen edges of tortillas to remove.

Ingredients

• Cooking oil spray
• 6 x 15cm flour tortillas

FILLING

• 30g baby spinach leaves
• 6 cage-free eggs
• ½ cup pure cream
• 6 slices leg ham, chopped
• 100g fresh ricotta
• ½ cup finely grated parmesan

Method

  1. Generously spray a 6-hole Texas muffin pan (¾-cup capacity) with cooking oil.

  2. Line each hole with a tortilla, pressing in to fit. Spray with cooking oil.

  3. To make filling, divide spinach among tortillas. Whisk eggs and cream in a jug. Stir in remaining ingredients. Pour over spinach.

  4. Cook in a moderate oven (180°C), covering lightly with foil if over-browning, for about 25 minutes, or until filling is set. Remove. Stand in pan for 5 minutes.

  5. Serve warm tortilla cups with tomato relish and cracked pepper, if desired.

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