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Ingredients :
Serves 6
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700g / 1½lb potatoes
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3 tbsp olive oil
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1 onion, peeled and thinly sliced
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salt and freshly ground black pepper
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1 courgette, trimmed and thinly sliced
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6 medium eggs
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2 tbsp freshly chopped tarragon
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tomato wedges, to serve
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Method :
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Peel the potatoes and slice thinly. Dry
the slices on a clean tea towel to get them as dry as possible. Heat
the oil in a large heavy-based pan, add the onion and cook for 3
minutes. Add the potatoes with a little salt and pepper, then stir the
potatoes and onion lightly to coat in the oil.
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Reduce the heat to the lowest possible
setting, cover and cook gently for 5 minutes. Turn the potatoes and
onion over and continue to cook for a further 5 minutes. Give the pan a
shake every now and again to ensure that the potatoes do not stick to
the base or burn. Add the courgette, then cover and cook for a further
10 minutes.
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Beat the eggs and tarragon together and
season to taste with salt and pepper. Pour the egg mixture over the
vegetables and return to the heat. Cook on a low heat for up to 20-25
minutes, or until there is no liquid egg left on the surface of the
tortilla.
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Turn the tortilla over by inverting it
onto the lid or onto a flat plate. Return the pan to the heat and cook
for a final 3-5 minutes, or until the underside is golden brown. If
preferred, place the tortilla under a preheated grill for 4 minutes, or
until set and golden brown on top. Cut into small squares and serve hot
or cold with tomato wedges.
Nutritional Facts per 100g :
energy 118kcals/496kj protein 4g carbohydrate 15g fat 5g fiber 1.3g sugar 1.5g
sodium trace
√ cow's
milk-free
√
gluten-free
√
wheat-free
√ nut-free
√
vegetarian
√ seafood-free |
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