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Pea tortilla

  • 4servings
  • 25minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, H
MineralsCopper, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp extra virgin olive oil

  2. 75 g shallots or spring onions , sliced

  3. 1 large clove garlic , chopped

  4. 200 g fresh or frozen peas

  5. 400 g potatoes , cooked and cut into 2 1/2cm cubes

  6. 1 pinches black pepper

  7. 2 tbsp tarragon

  8. 4 eggs

  9. 50 ml milk

  10. 25 g finely grated parmesan

  11. 8 cherry tomatoes , halved

  12. 75 g green beans , lightly cooked

  13. 1/2 bulb fennel , thinly sliced

  14. 4 handfuls mixed salad leaves , such as frisee or trevisse

  15. 6 tbsp extra virgin olive oil

  16. 1 tbsp sherry vinegar

Instructions Jump to Ingredients ↑

  1. Set the oven to 180/gas 4.

  2. Heat the oil in a frying and fry the onion and garlic. Add the peas and cook for one minute or longer until soft if using fresh peas.

  3. When the onions are soft add the potatoes, season with salt and pepper and cook for five minutes, stirring frequently to coat the potatoes in the oil.

  4. Add the tarragon and cook a further minute. Set aside.5. Beat the eggs with the milk in a bowl, season with salt and pepper and pour over the vegetables. Scatter over the Parmesan and place the pan in the oven. Cook for ten minutes until the middle is firm and set.

  5. To make the salad, mix together the cherry tomatoes, green beans and fennel, and then dress with olive oil and sherry vinegar.

  6. Serve the tortilla warm, with the salad.

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