Leek & courgette tortilla
Prepare a thick, golden leek and courgette tortilla to enjoy this season.
- Serves
-
6
- Preparation time
-
25
minutes
- Cooking time
-
30
minutes
Ingredients
- 300g Maris Piper potatoes, peeled and thinly sliced
- 2 tbsp olive oil
- 25g butter
- 450g leeks, trimmed and thinly sliced
- 300g courgettes, wiped and thinly sliced
- 100g frozen peas
- 25g fresh white breadcrumbs
- 6 large eggs
- salt and freshly ground black pepper
- 200ml milk
- 200g Morrisons Greek feta cheese, crumbled
- 3 tbsp chopped fresh chives
Method
- Bring a pan of salted water to the boil and cook the potatoes for 5 minutes until just tender. Drain.
- Heat the oil and butter in a 23cm round, non-stick frying pan, and gently fry the leeks and courgettes for 10 minutes, stirring frequently, until tender.
- Place the peas in a bowl and pour boiling water over, leave to stand for 5 minutes then drain and toss into the pan with the leeks, courgettes and cooked potatoes. Sprinkle over the breadcrumbs.
- Meanwhile, beat together the eggs, seasoning and milk. Add the cooked vegetables, feta and chives and cook over a medium heat for 10 minutes, until the edges of the egg are beginning to set.
- Place under a medium grill for 3 to 4 minutes until the top sets and is golden. Allow to rest in the pan for at least 10 minutes then, using a spatula, carefully transfer to a serving plate and cut into thick wedges.
