Pea tortilla

Sophie Bainbridge rustles up a tasty pea and potato tortilla to serve with a simple but sensational bean and tomato salad
By Paul Bloxham
Pea tortilla
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 tbsp extra virgin olive oil
  • 75 g shallots or spring onions, sliced
  • 1 large clove garlic, chopped
  • 200 g fresh or frozen peas
  • 400 g potatoes, cooked and cut into 2.5cm cubes
  • 1 pinches black pepper
  • 2 tbsp tarragon
  • 4 eggs
  • 50 ml milk
  • 25 g finely grated parmesan

For the green bean, cherry tomato and fennel salad

  • 8 cherry tomatoes, halved
  • 75 g green beans, lightly cooked
  • 0.5 bulb fennel, thinly sliced
  • 4 handfuls mixed salad leaves, such as frisée or trevisse
  • 6 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar


1. Set the oven to 180/gas 4. 2. Heat the oil in a frying and fry the onion and garlic. Add the peas and cook for one minute or longer until soft if using fresh peas. 3. When the onions are soft add the potatoes, season with salt and pepper and cook for five minutes, stirring frequently to coat the potatoes in the oil. 4. Add the tarragon and cook a further minute. Set aside.5. Beat the eggs with the milk in a bowl, season with salt and pepper and pour over the vegetables. Scatter over the Parmesan and place the pan in the oven. Cook for ten minutes until the middle is firm and set. 6. To make the salad, mix together the cherry tomatoes, green beans and fennel, and then dress with olive oil and sherry vinegar. 7. Serve the tortilla warm, with the salad.

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