Courgette and Potato Tortilla
|Potatoes||1 Pound, peeled and diced (450 Grams)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Courgettes||2 , thinly sliced|
|Chopped fresh tarragon||30 Milliliter (2 Tablespoon)|
|Eggs||4 , beaten (Size 2 Eggs)|
|Ground black pepper||To Taste|
1. Cook the potatoes in boiling, salted water for about 5 minutes.
2. Heat the oil in a large frying pan which can also be used under the grill. Add the onion and cook gently for 3-4 minutes until it is beginning to soften. Add the potatoes, garlic and courgettes to the pan. Cook for about 5 minutes more, shaking the pan occasionally to prevent the potatoes from sticking to the bottom, until the courgettes are softened and the potatoes are lightly browned.
3. Stir the tarragon into the eggs and season with salt and pepper. Pour the eggs over the vegetables in the pan and cook over a moderate heat until the underside of the tortilla is set. Meanwhile, preheat the grill.
4. Place the pan under the grill and cook for a few minutes more until the top of the tortilla has set. Cut into wedges and serve from the pan.