After looking in the fridge slightly horrified at the number of vegetables that were about to spoil, i decided to do something about it and use them up. In an attempt to make something reasonably healthy, I decided upon a Spanish tortilla. Given that I've only ever made them occasionally, I was relieved when my other half returned from work in time to advise me on the best way to assemble the tortilla itself. Without him, it would probably have resembled scrambled eggs with vegetables.
Ingredients (makes about 8 slices):
1 red onion
1/2 a red pepper
1/2 a green pepper
1 clove of garlic, minced
200g baby new potatoes
1 tsp mixed herbs
salt and pepper
20g grated parmesan
First, put the new potatoes on to boil. While the potatoes are boiling, slice the onions and peppers and gently fry them in olive oil until soft. Then, thinly slice the courgettes (I used a mandolin), add the mixed herbs and also fry until the courgettes are soft. Add the garlic and fry for a minute or so before turning off the heat.
Once the potatoes are boiled, set drain and set aside to cool for about 10 minutes. Once cool enough to handle, slice into approx. 1cm slices and add to the frying pan with the other vegetables.
Crack the eggs into a large bowl, season with salt and pepper and beat with a fork until the whites and eggs are blended together. Turn the heat back on for the frying pan and turn on the grill at the same time. Add a little fresh olive oil to the pan and fry for a couple of minutes until the vegetables are hot.
Add the eggs and stir until the liquid is distributed evenly across the pan and all the vegetables appear to be coated. Without stirring any further, cook over a medium heat for a further 3-4 minutes, until you can smell the cooked egg. Then, sprinkle on top the parmesan and put under the grill for a further two minutes to cook and brown the top.
Cut into slices and serve with a fresh, leafy salad. I like to dollop a little peri peri sauce on top to add more zing, but it is also lovely on its own.