A twist on the usual Spanish tortilla, this recipe uses this season’s vegetables and is low fat. Serve it for dinner with a green salad or a slice of it cold goes down very well for lunch.

Serves: 4

Low calorie cooking oil spray

350g cooked new potatoes, thickly sliced

4-5 salad onions, sliced

150g courgettes, trimmed and thinly sliced

100g frozen peas, blanched

6 medium free range eggs

1 tbsp grated Parmesan (optional)

Spray a large non-stick frying pan (make sure it’s quite deep) with cooking oil and add the sliced potatoes, salad onions and seasoning. Cook over a medium heat, turning the potato slices to allow them all to brown slightly.

Once the potatoes have a nice colour, push to the side of the pan or put on a plate while you add the courgettes and turn up the heat and cook for a couple of minutes, turning once, until golden. Add the broad peas and toss together and return the potatoes to the pan if previously taken out.

Beat the eggs in a large bowl with a little salt and pepper then add the hot vegetables from the pan and mix thoroughly.

Respray the pan with some more oil, over a medium low heat and when it’s hot pour in the egg mixture. Cook for a 3-4 minutes until you see the egg starting to set.

In the meantime heat up the grill to a medium high heat.

Once the egg has started to set in the pan remove it from the heat, sprinkle over the Parmesan if using and put under the grill. Cook for a further 3-4 minutes, making sure it doesn’t burn.

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