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Recipe: Spinach, Tomato, Goat's Cheese, Potato & Egg Wraps

The other day we had some spinach left after using half of the 300g bag in a risotto and I wondered what to make with it. I wanted to finish it since we were going to be away for a couple of days and I didn't want to just bin it. Normally I use it in a curry, but we'd be going out for diner to an Indian restaurant, so that wasn't an option.

I remembered the wraps we made a while ago and thought we could make some wraps with the spinach. I cooked up my own recipe with the spinach and goat's cheese we still had left in the fridge and a hint from the web to use some tomatoes. I thought it was pretty delicious so here's the recipe.


In­gre­di­ents for 2 persons (makes 4 wraps)


Peel the potatoes and boil them for about 20 minutes until they're done (follow the in­struc­tions if they come in packaging). Meanwhile boil the eggs in roughly 6-7 minutes (if you like them soft boiled like me, or longer if you prefer hard boiled eggs). In a frying pan fry the tomatoes for about 3 minutes, when ready add the spinach and fry until wilted in about 4 minutes.

Warm the wraps in the microwave according to in­struc­tions. Serve im­me­di­ate­ly.

We smeared the goat's cheese on the wrap first, then we mashed a potato (or two) on top. Add some pepper and salt. Add half of the boiled egg (you can mush it with the potato or just chop it up, whatever you like). Then add a quarter of the spinach-tomato mixture. Et voilà!

Update April 2nd, 2014

One day we forgot to buy the goat's cheese and discovered that we actually prefer these wraps with 4 eggs (1 whole egg per wrap) and about 2 teapoons of mayonaise per wrap. It makes the wrap feel more together, with the goat's cheese I feel the flavours are too far apart. We prefer to use Gouda's Glorie mayonaise (in a glass jar, not the squeezy plastic bottle) (or AH own brand glass jar if you can't find it) in case you happen to live in the Nether­lands.

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