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Courgette, pea & mint tortilla
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Serves: 2 - 3
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
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.
This recipe was first published in Thu Jul 12 12:36:00 BST 2018.