1、Courgette tortilla with toppings

Transform everyday eggs into a flavour-packed dish with houmous, peppers and olives - a great healthy, vegetarian lunch

Courgette tortilla with toppings recipe

Ingredients

  • 1 tbsp olive oil
  • 1 large courgette, coarsely grated
  • 1 tsp harissa
  • 4 large eggs
  • 3 tbsp reduced-fat houmous
  • 1 large red pepper from a jar, torn into strips
  • 3 pitted queen olives, quartered
  • handful coriander

Method

Meanwhile, beat the harissa with the eggs and pour into the pan. Cook gently, stirring, to allow the uncooked egg to flow onto the base of the pan. When it is two-thirds cooked, leave it untouched for 2 mins to set. Slide onto a plate, then return to the pan, uncooked-side down, to finish cooking.
  • To serve, tip onto a board and spread with the houmous. Scatter with the pepper, olives and coriander. Cut into quarters and eat warm or cold.

  • https://www.truecookbook.com/recipe/courgette-tortilla-with-toppings-7913/

    2、Asparagus & courgette fritters with fresh tomato & ginger chutney

    Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
    Asparagus & courgette fritters with fresh tomato & ginger chutney recipe

    Ingredients

    • vegetable oil, for frying
    • 250g fine asparagus, cut into 3cm pieces
    • 2 large courgettes, cut into matchsticks
    • 140g plain flour
    • 1 tsp baking powder
    • 1 tsp paprika
    • 1 tsp chilli flakes
    • 1 large egg
    • 100ml sparkling water
    • 50ml white wine vinegar
    • 2 tbsp golden caster sugar
    • thumb-sized piece ginger, finely chopped
    • 4 large ripe tomatoes, finely chopped

    Method

    1. Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
    2. Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
    3. To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

    3、Tortilla with rocket & parmesan

    This Spanish tortilla is a rustic and satisfying way to use up your store cupboard ingredients
    Tortilla with rocket & parmesan recipe

    Ingredients

    • 500g potato, peeled
    • 3 tbsp olive oil, plus extra for drizzling
    • 1 large onion, chopped
    • 5 eggs, beaten
    • 100g bag rocket
    • handful grated Parmesan, or shavings

    Method

    1. Cut the potatoes into slices, about finger thickness. Heat the oil in a non-stick frying pan, then tip in the potatoes and onion. When they start to sizzle and colour a little, pour in 225ml/8fl oz water - this will splatter so be careful. Simmer potatoes for 10 mins until tender.
    2. Pour off any excess liquid from the potatoes, then tip the eggs into the pan, season and stir lightly to mix. Return the pan to a medium heat and cook the tortilla until set on one side, about 5 mins. Place a plate on the top of the pan, hold it tightly and deftly turn it upside down so the tortilla comes out onto the plate. Add a bit of extra oil to the pan if it needs it, before sliding the tortilla back in to cook the reverse side - it only needs 5 mins more.
    3. Slide the tortilla onto a plate and cut it into 4 wedges. Top with a little pile of rocket, sprinkle over the parmesan, then drizzle with oil and serve.

    4、Avocado & citrus dip with spicy spuds & tortilla chips

    Perfect feed-a-crowd nibbles to keep everyone happy while you're barbecuing
    Avocado & citrus dip with spicy spuds & tortilla chips recipe

    Ingredients

    Method

    1. Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.
    2. Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.
    3. Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.

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