Jersey Royal Tortilla With Mint & Peas
SERVES 4
INGREDIENTS:
2 tbsp olive oil
350g Jersey Royal or new potatoes, scrubbed and thickly sliced
1 onion, sliced
1 medium courgette, sliced
200g peas
5 large eggs
1 tablespoon fresh mint, finely chopped
Sea salt and freshly ground black pepper
METHOD:
1. Place a large frying pan over a medium heat and add 1 tablespoon of olive oil.
2. Add the potatoes, and onions and season with sea salt and freshly ground black pepper. Cook for 10 minutes, turning occasionally until tender. Add the sliced courgettes, cook for a further 5 minutes.
3. Place the eggs and fresh chopped mint in a bowl. Season with sea salt and freshly ground black pepper and whisk together. Stir in the peas, and tip the potatoes and onions into the bowl and stir together.
4. Place a 20cm non-stick frying pan over a medium heat and add 1 tablespoon of olive oil. Pour in the egg and potato mixture, stir with a wooden spoon or spatula, lifting the middle of the tortilla to let the runny egg down into the base. Cook for 5 minutes until set and the base is golden. Invert onto a plate, then slide back into the pan and cook for another 3 minutes, until thoroughly cooked and golden.
5. Slide on top a board and slice to serve.
