Potato and courgette tortilla recipe

Adapted from BBC Good Food, this fresh egg tortilla is a great dish to enjoy at lunch or dinner.


Because it’s baked, it’s far healthier than some of the fried versions you’ll find online, but it’s still as tasty as ever.


We even recommend serving it with a side salad, so you can use up even more of the veggies from your EroeGo box.



Nutritional content

Servings: 4 people

Prep time: 10 minutes

Cook time: 1 hour


Calories 379 kcal

Total fat 21g

Carbs 29g

Sugars 16g

Protein 15g

Fibre 6g

Ingredients

500g potatoes, peeled & sliced

1 onion, sliced

1 zucchini, sliced

2 tbsp olive oil

6 eggs

50g crème fraîche

30g cheese, we recommend manchego

Preparation

  1. Preheat the oven to 190℃.

  2. Put the potato, onion and zucchini into a baking dish with the oil. Season, then toss well.

  3. Bake for 30 minutes, flipping the veg over halfway through. Take the tray out of the oven once the onion is soft and the zucchini is slightly charred.

  4. In the meantime, crack the eggs into a bowl, then add seasoning and crème fraîche. Whisk well.

  5. Once the veg has finished roasting, pour the egg mixture over everything, and sprinkle the cheese on top of that.

  6. Put the dish back in the oven and bake for another 25 to 30 minutes, until the egg is cooked through.

  7. Serve with a salad on the side.



Tips

Vegan: To make this dish vegan, we recommend using the method on Simple Vegan Blog. Instead of using an egg mixture, simply whisk together 16 tablespoons of gram flour with 16 tablespoons of water. Pour this over the veg and top with vegan-friendly cheese before putting the dish back in the oven.


To store: Once this tortilla has cooled down, put it in an airtight container and keep it in the fridge for up to 2 days.