Courgette Tortilla (4-6)

A summery version of tortilla from ” Morito” by Sam and Sam Clark.
Courgette Tortilla (4-6)
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Courgette Tortilla (4-6)
Print Recipe
  1. Toss the courgettes with 1/2 tsp of fine salt and leave in a colander for 20 minutes to drain, then pat dry with kitchen paper.
  2. Heat 4 tbsps of the olive oil in a large non stick frying pan over a medium heat then add the garlic and fry for a minute. Add the courgettes and continue to fry, stirring occasionally, for about 10 minutes or until soft.
  3. Add the mint and the jamon ( if using). Cook for 2 more minutes and remove from the heat. Transfer to a bowl discarding excess oil, then leave to cool.
  4. Break the eggs into a large bowl and lightly whisk with a tiny pinch of salt and pepper. When the courgettes have cooled slightly stir them into the eggs.
  5. Wipe the frying pan clean and return it to a medium high heat. When hot, add 2 more tbsps oil and whirl it around the pan.As the oil begins to smoke, pour in the egg mixture and ensure it is evenly spread. Turn down the heat and cook for 3-5 minutes. Using a spatula check that the underside is golden brown and that the runny exposed side has formed a ring of cooked egg around the edge.
  6. Remove from the heat and let it rest for a minute then take a plate about the same size as the pan and rest it over the pan. Carefully invert the tortilla on to the plate.
  7. Return the pan to the heat and add the remaining 2 tbsps olive oil. Slide the tortilla back into the pan to cook the other side. Lower the heat and tuck in the edges of the tortilla to neaten.
  8. Cook until golden brown underneath and firm to the touch, turning again if the tortilla is still runny in the middle. Leave for a few minutes to settle. When ready, turn out onto a clean plate. Serve slightly warm or at room temperature, with extra mint and the lemon zest sprinkled on top.
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