Special Vegetable Tortilla

Method

1 Heat the oil in a non-stick ovenproof pan, then fry the onion with the leek for 10min or until very soft. Add the mushrooms, potatoes and peas to the pan and continue to cook, stirring occasionally, until the mushrooms and potatoes are golden.

2 Turn down heat and add the butter. Mix together the cheese, egg and thyme in a bowl. Once the butter melts, pour the egg mixture into the pan.

3 Preheat the grill to medium. Continue to cook the tortilla over a medium heat until the egg is beginning to set, then put it under the grill for 5min until golden and completely set.

Next time round...

Fry 70g pack cubed pancetta for 5min - no need to add oil. Remove from pan. Add 1tbsp olive oil and 200g (7oz) butternut squash, peeled and diced, with onion (omit other veg). Cook until golden. Add 1 red pepper, sliced. Cook for 5min. Add eggs, swapping the goat's cheese for taleggio. Complete the recipe. 343cals, 24g fat (10g saturates), 12g carbs (8g total sugars) per serving