Special Vegetable Tortilla

Serves: 4

Edit

Update

Cancel

Total Time: 40

Prep Time: 15

Cook Time: 25

• 2 tablespoon(s) olive oil
• 1 large onion, sliced
• 1  leek, thinly sliced
• 150 gram(s) chestnut mushrooms, sliced
• 150 gram(s) cooked potatoes, diced
• 150 gram(s) frozen peas, thawed
• 15 gram(s) (½oz) butter
• 100 gram(s) (3½oz) goat's cheese, crumbled
• 6 medium eggs, beaten
• 1 tablespoon(s) freshly chopped thyme, leaves

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.
4. 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

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!