Torta Bejarana

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g spinach, chopped (7oz) 200g spinach, chopped (7oz)
• 150g chorizo, diced (5.3oz) 150g chorizo, diced (5.3oz)
• 150g grated cheese (5.3oz) 150g grated cheese (5.3oz)
• 3 eggs 3 eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 21g (Saturated Fat: 8g)
• Carbohydrates: 22g (Sugar: 1g)
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the chopped spinach and diced chorizo to the pan. Cook for a few minutes until the spinach wilts and the chorizo releases its flavors.
4. 4.
   In a bowl, beat the eggs and season with salt and pepper.
5. 5.
   Roll out one sheet of puff pastry and line a greased pie dish with it. Trim any excess pastry.
6. 6.
   Spread the spinach and chorizo mixture evenly over the pastry. Sprinkle grated cheese on top.
7. 7.
   Pour the beaten eggs over the filling, ensuring it is evenly distributed.
8. 8.
   Cover the filling with the second sheet of puff pastry. Seal the edges by pressing them together.
9. 9.
   Make a few small slits on the top pastry to allow steam to escape during baking.
10. 10.
    Bake in the preheated oven for approximately 30-35 minutes, or until the pastry turns golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed before using it in the recipe. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Chorizo — Use a good quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a sweet or smoked variety instead of a spicy one.
• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems to ensure a tender filling.

Tips & Tricks

• For a vegetarian version, you can substitute the chorizo with diced bell peppers or mushrooms for added flavor and texture.
• Serve Torta Bejarana warm or at room temperature for the best taste and texture.
• This dish can be enjoyed as a main course or as a delightful addition to a tapas spread.
• Experiment with different types of cheese, such as Manchego or Gouda, to add your own twist to the recipe.
• Leftovers can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve Torta Bejarana with a side of fresh salad greens or roasted vegetables to create a well-rounded meal. It pairs well with a glass of Spanish red wine or a refreshing glass of sangria.

Presentation advice

To present Torta Bejarana beautifully, slice it into wedges and arrange them on a platter. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for an elegant touch.