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Waitrose

Courgette and Blue Cheese Tortilla

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes 45 minutes
Serves:
 4
  • Gluten Free
  • Nut Free
  • Vegetarian

Ingredients

  • 200g Jersey Royal or new potatoes, scrubbed
  • 2 tbsp olive oil
  • 2 small courgettes, thinly sliced
  • 2 cloves garlic, crushed
  • 3 large eggs
  • 75g Cashel Blue Cheese, crumbled
  • 1 small onion, chopped

Method

  1. Cook the potatoes in boiling water for 10-15 minutes, until tender. Drain well and set aside until cool enough to handle
  2. Meanwhile, heat 1 tbsp of the oil in a 20cm non-stick frying pan with an ovenproof handle and cook the onion and courgettes for 5-6 minutes, turning occasionally, until softened. Add the garlic and cook for another minute. Remove from the heat and set aside.
  3. Slice the potatoes approximately 5mm thick. Beat the eggs in a large mixing bowl and season. Gently fold in the potatoes and the courgette mixture. Wipe the frying pan clean with kitchen towel, then add the remaining oil. Place over a medium heat and pour in the egg mixture. Spread the potatoes and courgettes evenly, then push the blue cheese into any gaps. Cook over a gentle heat for 5-6 minutes or until almost set.
  4. Preheat the grill to high. Place the tortilla under the grill for 2-3 minutes, until golden and set, then slide it out of the pan onto a chopping board. Cut into wedges to serve.