Courgette and Blue Cheese Tortilla

 

Do you ever have a lazy day? You know the type of day I mean . . . a kind of a do nothing day, when you are tired and completely lacking in culinary inspiration.

 

It's the end of the week, and the cupboards are looking pretty bare . . . except for a few veg and some eggs . . . you really need to go shopping, but not right now . . . it's the end of the work week, and to be honest . . . you just can't be asked . . . 

 

You're starving and you want something to eat that's not overly complicated, or that will take oodles of time to throw together.

 

You also want to use up some of that tired looking veg and those eggs that are just about up to their sell by date!  What's a gal to do . . . what's a gal to do . . .



Make a Spanish Tortilla!  Spanish Tortilla is one of those throw together dishes that you can do with just about anything.  All you need is some eggs and some vegetables and cheese.  Easy peasy, lemon squeasy.



They go together lickety split and everyone loves them!  They are fab served hot from the pan, cut into wedges with a bit of salad on the side . . .

 

or cold, and wrapped  up, ready for a brown sac lunch the next day or even for  a picnic.   They are the perfect portable food.



Today I used some courgettes, Jersey Royal potatoes and Blue Cheese I had kicking around the refrigerator.  Yummilicious!



 *Courgette and Blue Cheese Tortilla*
Serves 4
Printable Recipe

Perfect for a nice light lunch or supper, served with a salad.  Perfect for picnics too.  Just cut into wedges, wrapping each wedge seperately in foil.  You may also cut into small squares to serve as a nibble.

200g of Jersey Royal, or new potatoes (a scant pound)
2 TBS olive oil
1 small onion, peeled and chopped
2 small courgettes, washed and thinly sliced
2 fat cloves of garlic, peeled and crushed
3 large free range eggs
fine seasalt and freshly ground black pepper
75g of Cashel Blue Cheese, crumbled (scant 3 ounces)

Scrub the potatoes clean and then place them into a steamer basket over simmering water.  Cover and steam for 10 to 15 minutes until tender.  Set aside to cool.

Heat 1 TBS of the oil in a 8 or 9 inch nonstick frying pan, with an ovenproof handle.  Cook the onions and courgettes for 5 to 6 minutes, until tender.  Add the garlic and cook for a further minute.  Remove from the heat and set aside.

Slice the potatoes about 1/3 inch thick.  Beat the eggs in a large mixing bowl and season with some salt and pepper.  Gently fold in the potatoes, and the courgette and onion mixture. 

Wipe the skillet clean with a piece of paper towel and add the remaining TBS of oil.  Heat it over medium heat until it is hot and then pour in the egg mixture, spreading the potatoes and courgettes out evenly in the pan.  Push the blue cheese down into any gaps.  cook over a gentle heat for 5 to 6 minutes, until set. 

Heat the grill to high.  Place the tortilla under the grill for 2 to 3 minutes, until golden brown and set.  Slide out of the pan onto a chopping board.  Cut into wedges to serve.