This was our second week of our CSA (Community Supported Agriculture) share, which led me to make this pea shoot potato ricotta tortilla. This is a tortilla in the Spanish tapas sense – a fluffy treat with veggies and eggs, cooked until just set.
Before I get to more the pea shoot potato ricotta tortilla, a quick rundown of what was in our CSA share this week. This basket contained many of my favorite veggies, including the cutest head of lettuce, a fat kohlrabi, lacinato kale, pea shoots, asparagus, artichokes, and mint. I’m happy to say that I’ve made it through every veggie. The kohlrabi made its way into quick and spicy kohlrabi pickles, the lacinato kale into an egg and sausage dish for dinner one night, the lettuce into a salad, and the asparagus into an asparagus, potato and egg bowl for breakfast. I roasted the artichokes and snacked on them on Sunday afternoon. The mint is infusing in white rum, which will be perfect for mojitos in a few weeks. I’m definitely getting better about figuring out how to use the CSA veggies in a timely fashion.
We received a generous small bag of pea shoots. I took one look at them and thought – Spanish tortilla. This was so easy to make with ingredients I pretty much already had on hand: potatoes, eggs, ricotta cheese. The pea shoots add a quick sprig of green to the dish. You could certainly add in other veggies to this – if I’d had asparagus on hand, I might have tossed some in. As is, this is a quick and easy dish to make, freezes up beautifully for lunches for the week, but would also be a perfect brunch or would be gorgeous as part of a tapas spread for a party.
If you can’t readily find pea shoots at the farmer’s market, you can substitute out any other microgreen. I’d even considered thinning out my radishes and tossing in the tiny leaves from the radishes I pulled up.
All and all, I can’t wait to see what’s in my CSA basket this week! Be sure to check back here next Monday to see what we got, as well as a rundown of what happened to it all.
To make the pea shoot potato ricotta tortilla, start out by roasting some baby potatoes.
Once the baby potatoes are roasted, place them at the bottom of a cast iron skillet and pour the egg, ricotta, and herb mixture over the top.
Sprinkle the pea shoots or micro greens over the top before cooking.
- 14 or 15 baby potatoes, cut in half
- 2 tablespoons olive oil
- 8 eggs
- 1/3 cup ricotta cheese
- 2 tablespoons of freshly chopped herbs (thyme, oregano, etc.)
- 1 bunch pea shoots or similar microgreens
- Preheat oven to 450 degrees.
- Place the baby potato halves on a parchment lined cookie sheet and drizzle with 1 tablespoon olive oil. Sprinkle with a pinch salt and a pinch ground pepper. Roast for 15 minutes or until potatoes are soft.
- Combine the eggs, ricotta cheese, herbs, and a pinch of salt. Beat until smooth.
- Use the other tablespoon of olive oil to coat a cast iron or non-stick, oven safe, skillet. Preheat over medium heat. Add the roasted potatoes in a single layer. Add the egg mixture and sprinkle the pea shoots on top. Gently tilt the pan to distribute the egg. Let the eggs set, cooking on the stove for about eight minutes. When the edges are mostly set, put the skillet in the oven and bake for about 5 minutes or until eggs are completely set.
- Serves 4. Enjoy!