Courgette Tortilla

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

  • About

A summery variation of the classic egg and potato tortilla, delicately flavoured with mint, jamón and lemon zest.

Ingredients

  • 4 small to medium courgettes, cut in half lengthways, deseeded and thinly sliced
  • 8 tablespoons olive oil
  • 1

Method

Toss the courgette slices with ½ teaspoon of fine salt and leave in a colander for 20 minutes to drain. Pat dry on kitchen paper. Heat 4 tablespoons of the olive oil in a large, non-stick frying pan over