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