Bellaverde tortilla

Perfect for a quick and delicious lunch, these tortillas are also brilliant for using up leftovers

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 200g Bellaverde® broccoli
• 225g/8oz new potatoes, sliced
• 30ml/2tbsp olive oil
• 1 onion, sliced
• 6 eggs
• 50g/2oz mature Cheddar cheese, grated
• Salt and freshly ground black pepper

What you do:

1. Wash the bellaverde® and prepare the by trimming a little off the end of each spear. Cook the potatoes in boiling water for 5 mins. Drain the potatoes in a sieve, reserving the water and returning it to the pan. Add the broccoli to the pan and cook for 3 mins or until just tender. Drain in a colander and rinse in cold water until cold. Drain.
2. Heat the oil in a medium non-stick frying pan. Add the onion and potatoes and sauté for 5 mins. Beat the eggs with seasoning, then add to the pan.
3. Arrange the bellaverde® spears on top of the tortilla, pushing them into egg, cook for 5mins or until the base has set.
4. Scatter over the cheese and pop under a hot grill. Cook for 2-3 mins or until the egg has set. Cut into wedges and serve warm or cold with salad.

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