Monday, 6 February 2012

meat-free monday: tasty tortilla

I had some impromptu visitors this weekend, 
and we got stuck at the kitchen noticeboard for a while.

I've taken to pinning up some recipes torn out of magazines - otherwise they never get tested, so today is the tortilla on the left that Nic pulled down to read - copied faithfully for her to try now too! (She's actually *on* the noticeboard too!)

As for me, I'm smashing some store-bought tomato soup tonight. I had to wear heels for a meeting - first time in months and looked rather like a baby giraffe wobbling around in them - nearly flat-lined on too much caffeine, and had to deal with a handyman, broken printer, psycho neighbour, overflowing inbox AND make time to watch Madonna's performance at the Super bowl (I loved it, even if she needed a hand every now and again). 

All in all, I'm exhausted.

(Which is why, when I scanned the picture and it came out skew, I didn't scan it again.)

600g Jersey Royals/new potatoes
150g fresh young garden peas (oops - we're a bit early for local ones, going to have to head to the exotic greens, sorry Earth)

3tbsp olive oil
1 large onion, sliced
1 fat garlic clove, finely chopped
5 medium eggs, beaten
handful fresh mint, chopped, plus few whole leaves for garnish.

Cook potatoes in boiling salted water for 10-15mins until tender.
Drain, refresh under cold running water, and thinly slice.
Cook peas in boiling salted water for 2 mins
Drain and refresh under cold running water.
Heat, 1 tbsp of olive oil in ovenproof frying pan, add onion.
Cook over medium heat for 6-8 mins, until golden and softened.
Add garlic for further minute. 
Spoon into large bowl and cool. 
Add eggs, peas, potatoes, mint and season.
Wipe the pan with kitchen paper, add remaining oil and heat till hot.
Carefully pour in egg mixture. 
{Push the potatoes around a bit to even them out and make pretty!}
Cook for 4-5 minutes, until nearly set.
Place pan under a hot grill until golden and set properly.
Garnish with mint leaves, cut into wedges and serve with salad....
{I pick rocket, parmesan, sun-dried tomatoes and balsamic.}

On second thoughts, since I have almost all the ingredients, I actually am going to give this a bash. Do you think the inside of sugar snaps are fresh young garden peas? 
Beats me, but here goes...


original recipe and photo: Marksandspencer magazine,Gus Filgate.


Nerdgirl said...

Damn you for making me hungry during my cleanse. I might die.

Post a Comment