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Tortilla Omelette with Chargrilled Courgettes

Simon and I decided we would do a  taste2taste off with recipes from UK vs USA as we love a bit of healthy competition. Simon thought brunch was a good subject especially as it’s Labor day weekend. I chose my twist on a Spanish Tortilla omelette as a perfect brunch dish, inspired by my recent Mediterranean holiday, surely a winner?

Ingredients

Ingredients

Ingredients

4 eggs, beaten

3 new potatoes skin on, thinly sliced (0.5cm, 1/4 inch thick max)

Courgettes chargrilling

Courgettes chargrilling

1 red onion, peeled & thinly sliced

1 courgette sliced, brushed with olive oil

4-5tablespoons olive oil (I used Spanish extra virgin)

Fresh oregano & thyme, finely chopped

Salt & black pepper

Preparation

Heat a chargrill pan and cook  your courgettes over a medium heat for  a few minutes each side until cooked. Leave to cool. Heat olive oil in a small omelette pan until hot and add sliced potatoes and season with salt & pepper. Cover and cook on a low to medium heat for 10 minutes. Add the sliced onions, herbs. Continue cooking gently for another 10 minutes until soft.

Potato slices cooking

Drain the potato and onion slices in a sieve over a bowl to catch any excess oil. Add potato and onion to beaten egg, season with salt & pepper, mix gently and leave for 5 minutes. Add a tablespoon of drained oil back to pan and heat.

Add mixture and cook very gently for about 8-10 minutes until the tortilla starts to set.

If you’re feeling brave slide onto a plate, pan on top and turn over and cook for a further 5 minutes until set. Otherwise cook the top for a few minutes under a medium grill. Add the courgettes on top and grill for 2 minutes to warm. Serve with some fresh spinach. Can be eaten warm or cold.

Tortilla omelette a taste2taste off winner from UK (& Spain)? Check out Simon’s Labor day post tomorrow & then decide!

Mine's a slice!

Mine’s a slice!

Omelette’s nearly done

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