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    Courgette and Blue Cheese Tortilla

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    Courgette and Blue Cheese Tortilla

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

    Serves: 4


    • 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


    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.

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    Cook's tips

    Wrap each wedge separately in foil to take on your picnic. If you prefer, cut the tortilla into small squares to serve as a nibble.


    Average user rating

    5 stars