Leek and Courgette Tortilla

Serves 6

300g Maris Piper potatoes, peeled and thinly sliced

2 tbsp olive oil

25g butter

450g leeks, trimmed and thinly sliced

300g courgettes, wiped and thinly sliced

100g frozen peas

25g fresh white breadcrumbs

6 large eggs

Salt and black pepper

200ml milk

200g Greek feta cheese, crumbled

3 tbsp chopped fresh chives

Directions

Bring a pan of salted water to the boil and cook the potatoes for 5 minutes until just tender. Drain.

Heat the oil and butter in a 23cm round, non-stick frying pan and gently fry the leeks and courgettes for 10 minutes, stirring frequently, until tender.

Place the peas in a bowl and pour boiling water over, leave to stand for 5 minutes then train and toss into the pan with the leeks, courgettes and cooked potatoes. Sprinkle over the breakcrumbs.

Meanwhile, beat together the eggs, seasoning and milk. Add the cooked vegetables, feta and chives and cook over a medium heat for 10 minutes until the edges of the eff are beginning to set.

Place under a medium grill for 3 - 4 minutes until the top sets and is golden.

Allow torest in the pan for at least 10 minutes then, using a spatula, carefull transfer to a serving plate and cut into thick wedges.