Savvy Shopper, Crafty Cook BHFP

ELIZABETH II DEI GRA
Dairy
Recipe:
Spanish Tortilla
Difficulty:
Serves:
Ingredients
• 6 free range eggs
• 250g parboiled new potatoes
• 150g fresh or frozen peas
or shelled broad beans
(or any other veg you’ve got!)
• 2 small courgettes
• 4 spring onions
• 2 cloves of garlic chopped
• Salt and pepper
• 4 tablespoons of olive oil
Method
• Heat a large heavy bottomed pan and
add three tablespoons of the olive oil.
• Gently fry the sliced spring onions
and potatoes for five minutes.
• Steam the peas or broad beans and
courgettes until tender and add with
the garlic to the onions and potatoes.
Cook for a further two minutes.
• In a large bowl beat the eggs until
light and fluffy. Add the cooked
vegetables to the eggs and season
with salt and pepper.
• Using the same pan, heat one
tablespoon of olive oil and
add the mixture.
• Cook gently for about five minutes
until the egg starts to set.
• Hold a plate over the tortilla to flip
it over, slide back into the pan and
cook for a further three minutes.
Or place the pan under a hot grill
to cook the top.
TIP: You can add leftover
cous cous, rice or pasta to bulk it out.
Tortillas make great cold lunchbox
or picnic snacks.
10
REGINA FID DEF
Brighton & Hove Food Partnership – Call 01273 431700
347-BHFP-A5-RecipeBook-V9c.indd 10 22/10/2015 12:07