Clodagh's Jersey royal tortilla
Following an unusually warm start to the year, we’re set for a bumper Jersey Royal season.
Clodagh is live from our largest Channel Island this morning, to find out why these spring favourites are set to be better than ever, as she serves up her deliciously simple Jersey Royal mint tortilla.
Jersey royal tortilla with mint and peas
Serves 4
Ingredients
2 tbsp olive oil
350g Jersey Royal or new potatoes, scrubbed, thickly sliced and blanched
1 onion, sliced
1 medium courgette, sliced
200g peas
5 large eggs
1 tablespoon fresh mint, finely chopped
Sea salt and freshly ground black pepper
Method
1. Place a large frying pan over a medium heat and add 1 tablespoon of olive oil. Add the potatoes, and onions and season with sea salt and freshly ground black pepper.
2. Cook for 10 minutes, turning occasionally until tender. Add the sliced courgettes, cook for a further 5 minutes.
3. Place the eggs and fresh chopped mint in a bowl. Season with sea salt and freshly ground black pepper and whisk together. Stir in the peas, and tip the potatoes and onions into the bowl and stir together.
4. Place a 24cm non-stick frying pan over a medium heat and add 1 tablespoon of olive oil. Pour in the egg and potato mixture, stir with a wooden spoon or spatula, lifting the middle of the tortilla to let the runny egg down into the base. Cook for 5 minutes until set and the base is golden. Remove from the hob and place into a preheated grill until fully cooked and golden, or invert onto a plate, then slide back into the pan and cook for another 3 minutes, until thoroughly cooked and golden.
5. Slide on top of a board and slice to serve.