XXL Spinach and cheese roll with caper tomato sauce

Name: XXL Spinach and cheese roll with caper tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: some Oil; 2 TABLESPOONS Oil; 150 g Fresh goat cheese; 12 Eggs (Gr. M); 7-10 Tbsp Nutmeg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Onion; 2 Garlic cloves; 1 pck. (450 g each) Frozen leaf spinach; 50 g Goat Gouda (piece); 1 TABLESPOON Tomato paste; 1 can(s) (425 ml each) cherry tomatoes; 2 TABLESPOONS Capers; 7-10 Tbsp Chervil; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Baking a large omelette for four - and all without turning? Fold on the tray in the oven without your intervention! The instructions are's here.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

some Oil
2 TABLESPOONS Oil
150 g Fresh goat cheese
12 Eggs (Gr. M)
7-10 Tbsp Nutmeg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Onion
2 Garlic cloves
1 pck. (450 g each) Frozen leaf spinach
50 g Goat Gouda (piece)
1 TABLESPOON Tomato paste
1 can(s) (425 ml each) cherry tomatoes
2 TABLESPOONS Capers
7-10 Tbsp Chervil
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Moisten the fat pan (deep baking tray) with water and line it with baking paper. Spread a thin layer of baking paper with oil. Stir cream cheese and 1 egg until smooth. Gradually fold in the remaining eggs. Season egg mass with nutmeg and 1 teaspoon salt and pour into the fat pan. Bake in the hot oven for about 15 minutes. Take out (leave oven on), let cool down briefly. Roll up the omelette from the short side together with the paper and let it rest.
2
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil, fry the onion and half the garlic in it. Add the frozen spinach and 100 ml water, bring to the boil, cover and cook over medium heat for 8-10 minutes.
3
Line the fat pan with baking paper. Grate cheese finely. Season spinach with salt and pepper, place in a sieve and drain well. Unroll the omelette, remove the paper. Spread the spinach mixture on top. Roll up and place on the baking tray. Sprinkle with Gouda and bake in a hot oven for about 15 minutes.
4
Heat 1 tablespoon of oil in a saucepan. Sauté the rest of the garlic in it, briefly sauté the tomato paste. Add tomatoes, season with salt, pepper and sugar. Bring to the boil and simmer for about 5 minutes. Drain capers and add to the sauce. Arrange spinach roll and sprinkle with chervil if desired. Serve with sauce.