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| Vegetable Tortilla |
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Preparation Time: |
15 mins |
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Cooking Time: |
25 mins | |
| Ingredients |
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 leek thinly sliced
- 150g sliced chestnut mushrooms
- 150g diced cooked potatoes
- 150g thawed frozen peas
- 15g butter
- 100g crumbled goat’s cheese
- 6 medium eggs beaten
- 1tbsp freshly chopped thyme leaves
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Directions
1. Heat the oil in a non-stick ovenproof pan, then fry the onion with the leek for 10 minutes or until very soft. Add the mushrooms, potatoes and peas to the pan and continue to cook, stirring occasionally until the mushrooms and potatoes are golden.
2. Turn down the heat and add the butter. Mix together the cheese, egg, and thyme in a bowl. Once the butter melts, pour the egg mixture into the pan.
3. Preheat the grill to medium. Continue to cook the tortilla over a medium heat until the egg is beginning to set, then put it under the grill for 5 minutes until golden and completely set.
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