Potato, Spring Green and Pea Tortilla

Directions

• Peel the potatoes and dice into bite sized pieces. Place in a pan of boiling, salted water for around 5 minutes
• After 5 minutes, add the chopped spring greens, asparagus, and peas and cook for a further 3 minutes or so. Try and keep the peas nice and green
• Once cooked, drain and leave to cool slightly while you do the rest.
• Pre-heat the grill to medium
• Chop the shallots or slice them into strips and sauté on a medium heat in a good sized frying pan. Finely chop and add the garlic, slice the tomatoes into bite size chunks and add along with the potatoes and veg from earlier, frying gently for around 3 / 4 minutes. Chop the mint, and add this just before your done frying.
• in a large bowl, whisk the 8 eggs together with a fork and plenty of salt and pepper for seasoning. Once whisked, pour the mixture over the other ingredients and shake the pan gently to level everything out.
• If you’re adding the mozzarella, break this up into small chunks and scatter across the top so it’ll melt when you put it under the grill.
• Slowly cook on a medium heat for around 5 minutes or so. Keep an eye on the edges and make sure they don’t go too brown – you should be able to peel away the edges with a spatula and check the colour.
• Once cooked and starting to go solid around the outside (the middle will still be quite wet) put the whole frying pan under the medium grill and grill for around 5 minutes or so, or until deep golden brown and the egg is all cooked. You can check by shaking the pan slightly and you shouldn’t see any “wobble” in it.
• Once cooked, remove from the grill, place a plate upside down on top of the frying pan and turn out. You can either leave it this way, or do the same with another plate and present the other way up if you wish.
• Either serve immediately with a light salad, or leave it to cool and pack it in a lunch box.