Courgette and Blue Cheese Tortilla

• Nut free
• Vegetarian
• Gluten free

Preparation time :	20 minutes
Cooking time :	25 minutes
Total time :	45 minutes

Serves: 4

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.

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.