Serves: 4

What You’ll Need:

• 600g new potatoes
• 150g fresh garden peas
• 3 tbsp olive oil
• 1 large onion, sliced
• 1 large garlic clove, finely chopped
• 5 medium eggs, beaten
• 1 handful fresh mint, chopped, plus a few whole leaves to garnish

What To Do:

• Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain, refresh under cold running water, then thickly slice.
• Cook the peas in boiling salted water for 2-3 minutes. Drain and refresh under cold running water.
• Heat 1 tbsp of the oil in a 28cm ovenproof frying pan and add the onion. Cook over a medium heat for 6-8 minutes, stirring occasionally, until softened and golden.
• Add the garlic and cook for a further minute, then spoon the mixture into a large bowl and leave to cool.
• Add the eggs, peas, potatoes and mint to the bowl, and season.
• Wipe the pan with kitchen paper, add the remaining oil and place it over a medium heat until hot, then carefully pour in the egg mixture.Push the potatoes around in the pan to even them out, then cook for 4-5 minutes. The tortilla should be almost set.
• Place the pan under a hot grill until the tortilla is golden and set.
• Garnish with mint leaves, cut into wedges and serve with salad.

Recipe from M&S.