Andalusian Courgette Tortilla
Enjoy a delightful and flavorful meal with this Courgette and Tomato Tortilla recipe! The golden-brown courgettes, tender spring onions, and burst cherry tomatoes come together beautifully in this hearty dish. With the savory eggs binding everything together, each slice of this tortilla is a delicious medley of flavors. Perfect for a cozy brunch or a light dinner, this dish will surely become a favorite at your table.
— Constant Cookbook
Ingredients
- 600 g courgettes, sliced
- 6 tbsp olive oil
- Salt and pepper
- 3 spring onions, chopped
- 350 g cherry tomatoes (on the vine)
- 6 eggs
Instructions
- Preheat the oven to 200°C / 400°F
- Heat 3 tablespoons of oil in a pan add the courgettes and fry till brown. Season with salt and pepper. Heat another tablespoon of oil and saute the spring onions. Keep one tablespoon of chopped spring onions back for garnish.
- Place the tomatoes on the vine in an ovenproof dish. Drizzle with one tablespoon of oil and bake it for 10-12 minutes until they start to burst. Season with salt and pepper.
- Whisk eggs with salt and pepper and add the courgettes and the spring onions. Heat one tablespoon of oil in a pan (ovenproof handle), place the egg mix in the pan and fry it for 3 minutes. Place the pan in the oven and bake the tortilla for 5-7 minutes. Place the tortilla on a plate and slice it. Top it with the chopped spring onions and pepper. Serve with the roast tomatoes.
Yield
Serves 4
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