This vegetable tortilla is a real summer favourite - packed with healthy vegetables and filling chunks of potato.
With red peppers, green beans, and peas, it's got three of your five a day in one dish, and it's perfect for serving up at all sorts of summer meals. It's an ideal buffet food - guests can simply help themselves to a slice alongside salads and sandwiches. Plus it packs well, so you can easily take it on any picnic. Serve hot or cold, as you prefer. This classic dish takes a shade under two hours to prepare but it's worth the wait. It serves 8-10, but don't worry if you don't eat it all in one go - the leftovers are even better the next day.
- 4-6 red peppers, deseeded and halved
- 1.5kg new potatoes
- 250g green beans, trimmed
- 1-2 tbsp freshly chopped thyme
- 150g frozen peas
- Salt and freshly ground black pepper
- 8 large eggs
- 300ml carton double cream
- 3 x 90g goat’s cheese with rind (eg, Gevrik)
- Sprigs of thyme, for garnish
- Set the oven to 200°C/400°F/Gas Mark 6. Line a roasting tin, approx. 30 x 22cm (12 x 8½in), with baking parchment.
- Spread the peppers out on a baking tray, cut-side down, and cook them in the centre of the oven for 15-20 mins or until the skins have blackened. Remove them from the oven and transfer them to a plastic freezer bag and leave to cool. When they are cold, it should be easy to remove their skins. Discard the skins and chop the flesh.
- Reduce the oven temperature to 160°C/320°F/Gas Mark 3.
- Cook the potatoes in boiling, salted water for 10 mins. Add the green beans to the pan and cook for a further 3-4 mins, until the vegetables are just tender. Remove the pan from the heat and drain them well.
- Leave the vegetables until they’re cool enough to handle, then slice the potatoes.
- Spread about half the sliced potato, half the red pepper and half the chopped thyme over the base of the roasting tin. Scatter over about half the peas, and then season with salt and pepper. Lay the beans on top, then add the remaining vegetables and thyme, and season.
- Lightly beat together the eggs and cream and pour over the vegetables. Cut each of the goat’s cheeses into 4, lay the slices on top and grind some pepper on top.
- Bake the tortilla in the centre of the oven for about 60 mins or until it’s a light golden colour and the egg mixture has set (so that it doesn’t wobble if you shake the tin).
- Remove the tortilla from the oven and leave it to cool. Cut into 12 portions and serve warm or cold, garnished with sprigs of thyme
Top tips for making vegetable tortilla
Instead of goat's cheese, sprinkle mature grated cheddar on top as an alternative.
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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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