Food

Ham, spinach and ricotta tortilla cups

Yummy!
6
15M
25M
40M

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

FILLING

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.

Related stories