Breakfast · Stove Top

Tuna and Courgette Tortilla



4 tbsp olive oil
1 courgette, quartered and sliced
6 free-range eggs
200g/7oz/1 cup canned tuna, drained and flaked
oregano to garnish


  1. Heat half the oil in a non-stick frying pan and fry the courgettes for 5 minutes
  2. Meanwhile, gently beat the eggs in a jug to break up the yolks.
  3. When the courgettes are ready, stir them into the egg with the tuna and season with salt and pepper.
  4. Heat the rest of the oil in the frying pan, then pour in the egg mixture.
  5. Cook over a gentle heat for 6-8 minutes or until the egg has set round the outside, but the centre is still a bit runny.
  6. Turn it out onto a plate, then slide it back into the pan and cook the other side for 4-6 minutes.
  7. Leave to cool for 5 minutes, then cut into wedges and serve, garnished with oreganao.

Alt: Omit the tuna and stir 2 tbsp of chopped dill into the egg mixture.


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