zoom Courgette, pea & mint tortilla
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    Courgette, pea & mint tortilla

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    Courgette, pea & mint tortilla

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2 - 3

    Ingredients

    100g freshly podded peas
    2 tbsp olive oil
    1 medium red onion, sliced
    250g Jersey Royal or Charlotte potatoes, scrubbed and thinly sliced
    2 medium courgettes, halved lengthways and thinly sliced
    60g pack Cooks’ Ingredients Iberico De Bellota Diced Chorizo (optional)
    4 Waitrose British Blacktail Large Free Range Eggs
    ½ x 25g pack mint, leaves only, chopped
    2 tbsp mayonnaise
    1 tsp rose harissa
     

    Method

    1. Cook the peas in boiling water for 1 minute. Drain and refresh under cold water. Heat half the oil in a non-stick frying pan, add the onion and potatoes, seasoning well, and cook over a medium heat for 10 minutes, turning the vegetables until the potatoes start to brown. Add the courgette and chorizo, if using, increase the heat and continue cooking for a further 4-5 minutes until the potatoes are golden and tender. Stir in the peas, then leave to cool slightly.

    2. Beat the eggs in a bowl, add the vegetables, mint and seasoning. Stir to combine and leave to stand for 5 minutes. Meanwhile swirl the harissa into the mayonnaise and set aside.

    3. Heat the remaining oil in a 20cm frying pan, add the egg mixture and cook over a low heat for 5-8 minutes, lifting the mixture to let the egg run under until set on top and golden underneath.

    4. Place a plate over the pan and turn the tortilla out onto it. Carefully slide it back into the pan for 3-4 minutes to cook the other side. Turn again twice, cooking for 3-4 minutes each time, until the tortilla is cooked and firm in the centre. Serve warm or cold with the harissa mayonnaise.
     

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