• 750 g floury potatoes, peeled and thickly sliced
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 courgettes, trimmed and grated
  • 1 tsp fresh thyme leaves
  • 6 large free-range eggs
  • 100 g ricotta
  • 1 tsp lemon zest
  • 100 g mature British Cheddar, grated


  1. 1

    Put the potatoes in a large pan of cold water, bring to the boil and cook for 10-12 minutes until just tender.

  2. 2

    Heat the oil in a non-stick ovenproof frying pan and cook the onion for 8 minutes, until beginning to soften and brown. Add the cooked potatoes. Pat dry the courgettes with kitchen paper and add to the pan with the thyme leaves.

  3. 3

    In a bowl, beat together the eggs, ricotta and lemon zest, then season with freshly ground black pepper.

  4. 4

    Sprinkle the Cheddar over the potatoes and onion and spread out evenly in the pan. Pour the egg mixture over the potato and onion mixture and cook over a medium heat for 15 minutes.

  5. 5

    Preheat the grill to medium. Put the tortilla under the grill and continue to cook for 5-8 minutes until the top is just cooked.

  6. 6

    Carefully turn out onto a board and allow to cool before cutting into wedges.

Nutritional Details

Each serving provides
  • Energy 1160kj 277kcal 14%
  • Fat 12.4g 18%
  • Saturates 6.1g 31%
  • Sugars 3.8g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

23.3g carbohydrate 3.5g fibre 16.4g protein

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