Summer Vegetable Tortilla
Enjoy this delicious Tortilla for 1/2 Bite!
- Low-calspray oil
- 400g Potatoes, peeled and diced
- 2 Garlic cloves, crushed
- 2 Courgettes, sliced
- 4 Medium free-range eggs
- A handful of chives, snipped
- 1tbsp Grated Parmesan
- Salt and freshly ground black pepper
Lightly spray a medium-sized non-stick frying pan with oil and set over a medium heat. Cook the potatoes, stirring occasionally, for 5 minutes, then add the garlic and courgettes. Cook for 5 minutes or until the vegetables are tender and golden.
Beat the eggs, stir in the chives and season with salt and pepper. Stir in the cooked potatoes and vegetables. Pour the mixture into the frying pan and set and set over a low heat. Cook gently for 10-15 minutes, until the tortilla is set around the sides and underneath. Sprinkle with Parmesan. Pop the pan under a preheated hot grill for 2-3 minutes until the top of the tortilla is set and golden brown. Serve warm or cold, cut into wedges.