Courgette, pea & broad bean tortilla

  • Low Fat
  • Vegetarian
  • Gluten Free


3 tbsp olive oil
350g Jersey Royal or new potatoes, scrubbed and thickly sliced
1 small red onion, sliced
1 medium courgette, trimmed and cubed
300g fresh peas, podded
300g broad beans, podded
5 Waitrose British Blacktail Large Free Range Eggs
½ x 25g pack mint, leaves only, chopped


1. Heat half the oil in a large frying pan over a medium heat. Add the potatoes, onion and seasoning. Cook for 15 minutes, turning occasionally until tender. Add the courgette to the pan, increase the heat and cook for a further 3-5 minutes until the potatoes are golden.

2. Meanwhile, cook the peas and broad beans in a pan of boiling water for 1 minute until just tender. Drain then add to the golden potatoes and cook for a further couple of minutes.

3. Place the eggs, mint and seasoning in a large bowl and beat lightly with a fork. Add the hot vegetables from the pan and mix thoroughly. Leave to stand for 5 minutes.

4. Warm the remaining oil in a 20cm non-stick frying pan over a medium heat until very hot. Pour in the egg mixture, stir with a fork, lifting the middle of the tortilla to let the runny egg down into the base. Cook for 4-5 minutes until set and the base is golden. Invert onto a plate, then slide back into the pan and cook for another 2-3 minutes, until thoroughly cooked and golden. Serve warm or at room temperature with salad.

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,611kJ
Fat 20.6g
Saturated Fat 4.1g
Carbohydrate 29.4g
Sugars 5.6g
Protein 20.5g
Salt 0.3g
Fibre 9.1g

2 of your 5 a day

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