Potato, Pea and Spinach Tortilla by David Frenkiel & Luise Vindahl
Cold tortilla triangles served on the counter of every tapas bar in Barcelona are our children’s fav...
1 Tbs honey or rice syrup
1 Tbs lime juice
1/4 tsp cinnamon
Peel pineapple and cut into quarters lengthways, removing the core.
Slice each quarter into three.
In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon. Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.
Remove from heat, serve remaining juices on the side and enjoy immediately.
Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.
Credits: Australian Pineapples Ambassador, Martyna Angell