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Speedy tortilla with peas, goat’s cheese and mint recipe

43 ratings

Ingredients

If you haven't got any new potatoes, try dicing a large white potato instead

of the reference intake
Carbohydrate 15.1g Protein 20g Fibre 3.3g

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.