vendredi 29 janvier 2016

Potato and Vegetable Tortilla

This tastes just as good from the fridge as it does warm

Cook Time : 40 minutes

potatoes, peeled and cut into bite-sized pieces - 400g
spring greens, finely shredded - 110g
fresh or frozen peas - 110g
asparagus tips, roughly chopped - 200g
Low calorie cooking spray
shallots, finely chopped - 3
large British Lion eggs, lightly beaten - 8
A handful of fresh mint leaves, finely chopped
Salt and freshly ground black pepper
reduced-fat mozzarella cheese, finely diced - 60g

Boil the potatoes in a large pan for 10 minutes.
Add the spring greens, peas and asparagus and boil for a further 4-5 minutes.
Drain thoroughly and set aside until needed.
Heat a non-stick frying pan sprayed with low calorie cooking spray over a medium heat.
Add the shallots and stir-fry for 5 minutes.
Add the potatoes, vegetables, eggs and mint.
Season well.
Reduce to a low heat and cook for a further 8-10 minutes.
Remove the pan from the heat and scatter over the mozzarella.
Brown the top of the tortilla under a grill for 3-4 minutes, then allow to cool slightly.
Turn the tortilla out onto a serving plate.
Cut into wedges and serve warm with a large mixed salad.

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