Courgette, sweetcorn and olive tortilla
- Serves 4
This veggie tortilla is packed with carbs, protein and fibre and works great as a sharing starter or, if you give yourself a bigger portion, as a nourishing main. Give it a go!
Recipe courtesy of Crespo Olives
Ingredients
- New potatoes 200g, sliced
- Olive oil 1 tbsp
- Onion 1, sliced
- Sweetcorn 100g
- Courgette 1, coursely grated
- 5 medium eggs
- Milk 2 tbsp
- Crespo Pitted Green Olives in Brine 50g, sliced
Method
-
Step 1
Cook the potatoes in boiling water for 5-8 minutes until just tender and drain well.
-
Step 2
Heat the oil in a 20cm based non-stick frying pan and fry the onion and potato for 3-4 minutes until golden, add the sweetcorn and courgette and fry gently for 2-3 minutes.
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Step 3
Beat the eggs and milk together and pour into the pan making sure the egg mix covers the base, sprinkle over the olives. Cook gently for 3-4 minutes.
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Step 4
Place under a preheated grill and cook for a further 3-4 minutes until set throughout. Allow to cool slightly in the pan before removing. Serve with a fresh salad.
Cooks tip:
Try adding red pepper or diced ham for a more substantial meal.
