Potato and courgette tortilla

Serves: 4

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Total Time: 45

Prep Time: 10

Cook Time: 35

• 400 gram(s) medium potatoes, peeled and halfed widthways, 14 oz Maris Piper preferably
• 2 tablespoon(s) olive oil
• 1 medium onion, finely chopped
• 2  garlic clove, finely chopped
• 1 medium courgettes,trimmed and thinly sliced
• 8 large eggs, free range
• 50 gram(s) Parmesan cheese, finely grated, 1 3/4 oz
• 1 bunch(es) Fresh thyme leaves, to garnish

Method

1. Boil potatoes for 12-15 minutes, then cool, peel and slice thinly.
2. Preheat grill to high. Heat olive oil in a large, non-stick frying pan and gently fry the onion and garlic until softened. Add the courgette and cook for a further 5 mins until lightly browned.
   Add the thinly sliced potato, turn over carefully to mix with courgette and onion.
3. Whisk the eggs and stir in the cheese, Season with salt and black pepper. Pour the egg and cheese mix into the pan, give it a good shake so that the egg mix slips under the vegetables. Cook over a low heat for approx. 10 mins, without stirring until almost set.
4. Place the frying pan under the grill and cook for 1-2 mins until top is set and golden. Serve warm..sprinkle with thyme to serve.

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