Feta and pea tortilla

Name: Feta and pea tortilla
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 tbsp olive oil; 2 red-skinned potatoes such as desirée (about 225g), coarsely grated, rinsed and squeezed dry; 4 large free-range eggs; 200g feta; 150g frozen petits pois (we like Birds Eye); Small bunch of chives, snipped; Italian leaf salad to serve

Easy
May 2011

Serves 4
Takes 20 minutes to make

This veggie feta and pea frittata is fresh and filling. It’s good cold too – in a lunchbox or for a picnic.

Nutrition: per serving

Calories: 388kcals
Fat: 26.9g (12g saturated)
Protein: 23.3g
Carbohydrates: 15g (2.1g sugar)
Fibre: 3.8g
Salt: 1g

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Ingredients

2 tbsp olive oil
2 red-skinned potatoes such as desirée (about 225g), coarsely grated, rinsed and squeezed dry
4 large free-range eggs
200g feta
150g frozen petits pois (we like Birds Eye)
Small bunch of chives, snipped
Italian leaf salad to serve

Method

Heat the oil over a medium heat in a 23cm non-stick frying pan. Cook the grated potatoes for a few minutes until they begin to soften.
Meanwhile, beat the eggs and cube the cheese, then mix together with the peas and snipped chives and season well. Preheat the grill.
Tip the egg mixture over the potatoes and cook over a gentle heat for 10-12 minutes until almost set. Pop the pan under the grill and cook for 3-5 minutes until puffed, golden and cooked through. Cut into wedges and serve with the salad.

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