This tortilla really is a complete meal in itself. It’s easy to make, takes longer to cook than an ordinary omelette but is a satisfying and filling meal. Serve it hot or cold as a starter for six people or main meal for two or four served with salad.
- 6 tbsp vegetable oil
- 2 courgettes, sliced
- 2 onions, thinly sliced
- 2 large potatoes, peeled and thinly sliced
- 6 eggs
- Salt and freshly ground black pepper
- 75g mature cheddar cheese, grated
- 1 mild green chilli, deseeded and finely chopped
Heat 2 tablespoons of the oil in a frying pan and add the courgettes. Fry for a few minutes until softened. Lift out and drain and set aside.
Add 1 – 2 more tablespoons of oil to the pan and add the onions and potatoes. Turn down the heat and cover with a lid. Cook, turning occasionally, for 20 minutes or until the onions and potatoes are soft and translucent. Lift out and drain and set aside.
Crack the eggs into a large bowl and whisk together lightly. Add the onions and potatoes and salt and freshly ground black pepper.
Add 50g of the cheese and the chilli and mix everything together well.
Add the remaining 2 tablespoons of oil to the pan and return to a medium heat.
Pour the mixture into the hot frying pan and arrange the courgette slices on top. Reduce the heat to the lowest setting and cook for 20 – 25 minutes until there is very little liquid left on the surface.
Heat the grill to a medium setting, sprinkle the remaining cheese on top of the tortilla and finish cooking under the grill until it is firm and lightly golden.
Serve, cut into portions, with green salad.
Top tip for making Cheese and courgette tortilla
This makes an interesting dish to serve at a party – a bit like a quiche without the pastry! Cut into small pieces and serve cold.