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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 July 2018.
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