COURGETTE & GOATS’ CHEESE TORTILLA
From the Veggie Cookbook
Veggie
Instead of spending an age standing at the stove, turning out individual omelettes for all and sundry, why not let your oven do the work for you? This family-sized baked tortilla is delicious, and if there are leftovers, they’re great in packed lunches.
Serves:
6Equipment:
- Large roasting tin, about 35 x 25 cm
Ingredients
750g baby new potatoes, any largeish ones halved or quartered
2 tablespoons olive oil, plus extra for drizzling
10 free-range eggs
2 courgettes, grated
2 garlic cloves, crushed
1 red chilli. deseeded and finely chopped
50g Parmesan cheese, finely grated
3 tablespoons finely chopped herbs (basil, dill, fennel fronds, chives)
125g goats’ cheese log, cut into 5mm rounds
Salt and freshly ground black pepper
Method
- 1
Preheat the oven to 200°C/180°C fan/Gas Mark 6.
- 2
Place the potatoes in the roasting tin, drizzle over the olive oil and season with salt and pepper. Toss gently until the potatoes are evenly coated, then roast for 30 minutes, turning halfway through the cooking time.
- 3
Meanwhile, break the eggs into a large bowl and whisk for a couple of minutes. Add the courgettes, garlic, chilli, Parmesan and half the herbs, and stir together.
- 4
Remove the tin from the oven and lower the temperature to 180°C/160°C fan/Gas Mark 4. Loosen the potatoes with a spatula, then add a touch more oil to the roasting tin and pour the egg mixture over the hot potatoes. Dot with the goats’ cheese rounds and remaining herbs, then return to the oven for 30 minutes, or until firm to the touch. Allow to cool for 20 minutes, then score into 6 squares. Take to the table and allow everyone to help themselves.
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