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Pumpkin-Gruyère AOP Tortilla

Pumpkin-Gruyère AOP Tortilla

Ingredients

Serves 4
1 Butternut or Hokkaido squash (around. 1 3/4 lb / 800 g)
1 bunch spring onions
2 oz. (60 g) pumpkin seeds - about 4 Tbsp
6 eggs
3/8 cup (100 g) sour cream
7 oz (200 g) Le Gruyère AOP
salt
pepper
nutmeg
2 tablespoon olive oil

Time required: 60 minutes

Preparation

1. Peel the squash (not necessary with the Hokkaido squash. Simply wash it properly and rub it dry), halve, take the seeds out and cut into about 2" (5 cm) slices. Wash the spring onions, rinse and cut in about 1" (3 cm) pieces. Coarsely chop the seeds. Beat the eggs and the sour cream. Grate the Gruyère AOP and add to the mixture. Add salt, pepper and nutmeg.

2. Heat the oil in a big pan that can be put in the oven. Let the pumpkin seeds and the pumpkin slices cook for about 10 minutes until they soften. Add the onion spring and let cook for a little while. Add the egg-cheese-mix and let on the fire for about 3 minutes, until the egg gets brown on the pan floor. Put the pan on the 350°F (180°C) hot oven and let cook for about 25 minutes until the tortilla is gold-brown

Recommendation

The tortilla tastes great with a green salad

Cheese in this recipe

Source of recipes

Interprofession du Gruyère

www.gruyere.com

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