Courgette, Pea & Broad Bean Tortilla |
Favourites 25
Total Time: 40 Minutes
Serves 4


  • 3 tbsp of olive oil
  • 350g of Jersey Royal or new potatoes, scrubbed and thickly sliced
  • 1 small red onion, sliced
  • 1 medium courgette, trimmed and cubed
  • 300g of fresh peas, podded
  • 300g of broad beans, podded
  • 5 Waitrose British Blacktail Large Free Range Eggs
  • ½ x 25g pack of mint, leaves only, chopped


  1. Heat half the oil in a large frying pan over a medium heat. Add the potatoes, onion and seasoning. Cook for 15 minutes, turning occasionally until tender. Add the courgette to the pan, increase the heat and cook for a further three to five minutes until the potatoes are golden.
  2. Meanwhile, cook the peas and broad beans in a pan of boiling water for one minute until just tender. Drain then add to the golden potatoes and cook for a further couple of minutes.
  3. Place the eggs, mint and seasoning in a large bowl and beat lightly with a fork. Add the hot vegetables from the pan and mix thoroughly. Leave to stand for five minutes.
  4. Warm the remaining oil in a 20cm non-stick frying pan over a medium heat until very hot. Pour in the egg mixture, stir with a fork, lifting the middle of the tortilla to let the runny egg down into the base. Cook for four to five minutes until set and the base is golden. Invert onto a plate, then slide back into the pan and cook for another two to three minutes, until thoroughly cooked and golden. Serve warm or at room temperature with salad.

Recipe courtesy of Waitrose

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