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This delicious Courgette, Pea & Broad Bean Tortilla is honestly the best dish for any time of the day. Brunch with girlfriends or dinner for a couple of nights on the trot! It’s ridiculously simple, making healthy eating completely effortless.

Ingredients: Serves 4

3 tbsp olive oil
350g Jersey Royal or new potatoes, scrubbed and thickly sliced
1 small red onion, sliced
1 medium courgette, trimmed and cubed
300g fresh peas, podded
300g broad beans, podded
5 Waitrose British Blacktail Large Free Range Eggs
½ x 25g pack mint leaves only, chopped

Method

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.

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.

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.

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 a salad.

Recipe and image courtesy of Waitrose

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