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

  1. Bring a pan of salted water to the boil and cook the potatoes for 5 minutes until just tender. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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