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Vegetable Tortilla
Emily Davenport
2
15 minutes
15 minutes
295
Mediterranean
This colourful light lunch or supper dish is easy to cook in the microwave. It’s also good served cold as part of a picnic or packed lunch.
Ingredients
- Olive oil 1 tbsp
- Onion 1 small, peeled and thinly sliced
- Garlic 1 clove, peeled and crushed
- Baby new potatoes such as Jersey
- Royals 150g (5oz), scrubbed and thinly sliced
- Red pepper 1 small, deseeded and chopped
- Courgette 150g (5oz), sliced
- Eggs 3, beaten
- Dried oregano ½ tsp
- Salt and freshly ground black pepper
- Italian-style hard cheese 15g (½ oz)
- Fresh basil leaves a few
- Tomatoes and green salad with vinaigrette to serve
Directions
Put the oil in a 20cm (8in) round microwave-safe pie dish. Mix in the onion and garlic. Cover and cook on the high setting for 3 minutes.
Carefully mix in the remaining vegetables, cover, and continue to cook on the high setting for 10 minutes, stirring occasionally.
Mix the eggs with the oregano and seasoning and pour over the vegetables. Cover and cook on the high setting for 3 minutes until the egg has just set. Loosen the edge and leave to stand for 10 minutes.
To serve, use a vegetable peeler to shave small pieces of cheese over the tortilla and sprinkle with basil. Cut into wedges and serve with fresh tomatoes and green salad with a vinaigrette dressing.