Greek salad tortilla
Prep time: 30 minutes
Cooking time: 20 minutes
Makes: 6-8 slices
Skill level: Moderate
Tortilla ingredients
- 1 tbsp olive oil
- 4 courgettes, finely sliced
- 6 Respectful eggs, whisked with a splash of water
- 25 cherry tomatoes, halved
- 100g Feta cheese
- 25 dark olives (pitted)
- 3 spring onions, finely sliced
Dressing ingredients
- 1 handful of mint, finely chopped
- 1/2 clove garlic, minced
- Squeeze lemon
- 2 tbsp olive oil
- 1 pinch of paprika
- Salt and pepper
- Preheat the grill on high. Heat the olive oil in a large ovenproof frying pan. Toss in the courgettes, season with salt and pepper and fry for 5mins, or until the courgettes have turned golden brown. Add the cherry tomatoes, Feta, olives, spring onion and mix.
- Pour over the eggs and season. Stir gently to create ripples in the setting egg. When the egg has almost set, place under the grill for 5 minutesor until the tortilla has risen and become golden brown. Remove and leave to rest for 5 minutes.
- To make the dressing mix together the mint, garlic, lemon juice, olive oil, paprika and seasoning.
- Cut the tortilla into 8 triangles. Serve with salad and a drizzle of the mint dressing.
