Cheese and courgette tortilla recipe

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serves: 2 - 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 45 min
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  • This tortilla really is a complete meal in itself. It’s easy to make, takes longer to cook than an ordinary omelette but is a satisfying and filling meal. Serve it hot or cold as a starter for six people or main meal for two or four served with salad.


    • 6 tbsp vegetable oil
    • 2 courgettes, sliced
    • 2 onions, thinly sliced
    • 2 large potatoes, peeled and thinly sliced
    • 6 eggs
    • Salt and freshly ground black pepper
    • 75g mature cheddar cheese, grated
    • 1 mild green chilli, deseeded and finely chopped


    • Heat 2 tablespoons of the oil in a frying pan and add the courgettes. Fry for a few minutes until softened. Lift out and drain and set aside.

    • Add 1 – 2 more tablespoons of oil to the pan and add the onions and potatoes. Turn down the heat and cover with a lid. Cook, turning occasionally, for 20 minutes or until the onions and potatoes are soft and translucent. Lift out and drain and set aside.

    • Crack the eggs into a large bowl and whisk together lightly. Add the onions and potatoes and salt and freshly ground black pepper.

    • Add 50g of the cheese and the chilli and mix everything together well.

    • Add the remaining 2 tablespoons of oil to the pan and return to a medium heat.

    • Pour the mixture into the hot frying pan and arrange the courgette slices on top. Reduce the heat to the lowest setting and cook for 20 – 25 minutes until there is very little liquid left on the surface.

    • Heat the grill to a medium setting, sprinkle the remaining cheese on top of the tortilla and finish cooking under the grill until it is firm and lightly golden.

    • Serve, cut into portions, with green salad.

    Top tip for making Cheese and courgette tortilla

    This makes an interesting dish to serve at a party – a bit like a quiche without the pastry! Cut into small pieces and serve cold.

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