Courgette, pea & broad bean tortilla

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.