![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/10\/goats-cheese-tortilla.png\" "\\"goats")
<\/a><\/p>\nDean Edwards makes a great vegetarian dish of mushroom and goat’s cheese tortilla on Lorraine.<\/p>\n
The ingredients for the tortilla are: 200g mixed mushrooms (chestnut, shiitake, portobello), 1 onion, sliced, 2 cloves garlic, crushed, 1 tbsp fresh thyme, picked, 8 medium eggs, beaten, 150g goat’s cheese and Small bunch chives, finely chopped. <\/p>\n
For the salad: 1 granny smith apple, sliced into matchsticks, 4 handfuls baby watercress, 20g walnuts, 2 small shallots finely sliced, Juice 1\u20442 lemon, 1 tsp honey, 30ml olive oil and 1\u20442 tsp Dijon mustard.<\/p>\n
To prepare the dish, slice the larger mushrooms, then in a hot non stick pan fry the mushrooms in some oil for 6-7 minutes until golden.<\/p>\n
Add the onion and garlic and cook over a medium heat for a further 3-4 minutes.<\/p>\n
Add the seasoned, beaten eggs, most of the chives and crumble through the goat’s cheese then cook until the eggs have just set around the edges.<\/p>\n
Transfer to a preheated oven set at 200C\/gas mark 6 for around 6-8 minutes (or if you don\u2019t have an oven proof pan, place under the grill, for the same amount of time).<\/p>\n
Turn out onto a plate then sprinkle over the reserved chives. Make the dressing by whisking the mustard, olive oil, honey and lemon juice together.<\/p>\n
Season with salt and pepper.<\/p>\n
Just before serving, dress with apple, walnuts, watercress and shallots.<\/p>\n
Cut the tortilla into slices then serve with the apple salad.<\/p>\n