This Spanish-inspired tortilla is also great eaten cold the following day. Pop a portion into a Tupperware container and take it to work with you for a healthy packed lunch.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
1 large green pepper, deseeded and sliced
2 garlic cloves, crushed
6 spring onions, chopped
200g small mushrooms, sliced
2 medium courgettes, sliced
3 medium free-range eggs
A handful of chives, snipped
Salt and freshly ground black pepper
1. Lightly spray a medium-sized non-stick frying pan with oil and set over a medium heat. Cook the green pepper, garlic and spring onions, stirring occasionally, for 5 minutes. Add the mushrooms and courgettes and cook for 5 minutes or until all the vegetables are tender.
2. Meanwhile, beat the eggs, stir in the chives and season with salt and pepper. Pour the mixture into the frying pan and reduce the heat to low. Cook gently for about 10 minutes or until the tortilla is set and golden brown around the sides and underneath.
3. Pop the pan under a preheated hot grill for 2–3 minutes until the top of the tortilla is set and golden brown. Serve warm or cold, cut into wedges.
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