Speedy tortilla with peas, goat’s cheese and mint recipe
See method
- Serves 4
- 15 mins to prepare and 20 mins to cook
- 323 calories / serving
- Freezable
- Gluten-free
Ingredients
- 250g (8oz) new potatoes, cut into large dice
- 2tbsp olive oil
- 6 large eggs
- 8 spring onions, thinly sliced
- 2 cloves garlic, finely chopped
- 150g frozen peas, defrosted
- 4tbsp mint, chopped
- 100g (3½oz) soft goat's cheese
Each serving contains
- Energy
- 1350kJ 323.0kcal
- Fat
- 21g
- Saturates
- 7g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 15.1gProtein 20.0gFibre 3.3g
Method
- Preheat the oven to Gas Mark 5, 190°C, fan170°C. Put the potatoes on a roasting tray, season and toss with 1tbsp of the olive oil. Roast for 10-12 minutes until soft and lightly golden.
- Meanwhile, heat ½tbsp oil in an ovenproof 20cm (8in) non-stick frying pan and sauté the spring onions and garlic for 2mins. Lightly whisk the eggs in a large bowl and season. Add the spring onions and garlic to the eggs, then add the peas, mint and potato and mix gently.
- Heat the last ½tbsp of the oil in the pan. Pour in the mixture and crumble over the goat's cheese. Cook gently for 6-8mins until it starts to set around the edges and is golden underneath.
- Transfer the pan to the oven and continue cooking for about 10mins until the middle is puffed and just firm to the touch. (Don't overcook or it'll be rubbery and dry). Let it rest for a few minutes then turn out onto a plate, cut into portions and serve.
