Courgette and Manchego Tortilla

Courgette and Manchego Tortilla

This Spanish-style omelette uses courgettes instead of the traditional potatoes. Courgettes are gushing from the market in July and are at their very best.

Ingredients

750g courgettes, sliced quite thinly from Paul Wheeler (Fresh Supplies) Ltd

2 tablespoons of olive oil from The Olive Oil Co.

Sea salt and freshly ground black pepper

3 organic eggs

100g Manchego or other hard cheese, cut in small dice from Brindisa

20.5 cm / 8 inch non-stick frying pan

Preparation Method

Heat the pan over a moderate flame and add 1 tablespoon of olive oil. Fry the courgettes with a little salt and pepper, moving them around frequently, until soft and golden.

Break the eggs into a large bowl and beat thoroughly with a little more salt and pepper. Stir the cooked courgettes and the cheese into the eggs until the courgettes are well coated with egg.

Place the pan back on the heat and add 1 tablespoon of olive oil. Scoop the eggy mixture into the pan.

Cook, loosening the edges from time to time, until the tortilla is deep golden underneath and loose when you shake the pan.

Slide onto a plate, place another plate on top and carefully flip over. Slide the tortilla back into the pan and cook until the other side is golden and the egg is cooked throughout. Remove from the pan and cool.

Serve warm or cold.

Preparation tip

It’s important to choose a smallish, reliable non-stick pan for the tortilla, ideally about 20.5 cm / 8 inches diameter. This may seem too small for the initial frying of the courgettes, but it does work, creating the perfect, juicy thickness, and less washing up than using two pans!