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

39 ratings Rate
  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 323 calories / serving
  • Freezable
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speedy tortilla HERO

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.


  • 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
  • Energy 1350kj 323kcal 16%
  • Fat 21g 30%
  • Saturates 7g 33%
  • Sugars 3g 3%
  • Salt 0.7g 12%

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


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