There are lots of tortillas out there, family recipes, unusual adaptations. This is first I have eaten made with courgette. It is light, lemony, and very summery. Personally, I would add more mint and lemon. There is the possibility, I think, of using this as a basic recipe and alternating the single vegetable and the herb. Serves 6-8
4 small to medium courgettes
Salt and pepper
8 tbsp olive oil
A dash of milk
1 garlic clove, thinly sliced
2 tsp shredded mint, plus extra to serve
Grated zest of half a lemon First prepare the courgettes. Rinse, then cut in half lengthways, de-seed and slice thinly into rounds. Toss the courgette slices with ½ tsp fine salt, and leave in a colander for 20 minutes to drain. Dry on kitchen paper.
Heat 4 tbsp of oil in a large non-stick frying pan over a medium heat. Add the garlic and fry for 1 minute. Add the courgettes and fry, stirring occasionally, for about 10 minutes until soft. Add the mint, cook for 2 more minutes, then remove from the heat. Transfer the courgette mixture to a bowl. Discard any excess oil, leave to cool.
Crack the eggs into a large bowl, and whisk lightly with a pinch of salt and pepper. Add a dash of milk [this is our addition, it makes the egg creamy]. Once the courgette mixture is cool, stir it into the eggs. Take the frying pan, wipe it out with kitchen towel, and put onto a medium to high heat. When hot, add 2 tbsp oil and swirl it around the pan and up the sides to coat the surface. As the oil begins to smoke, pour in the egg mixture. Gently shake the pan to ensure the mixture is evenly spread. Lower the heat and let the tortilla cook for 3-5 minutes. Use a spatula to check carefully if the underside is golden brown and the runny exposed side has formed a ring of cooked egg around the edge.
Remove from the heat, rest for a minute. Take a plate about the same size as the pan and rest it on top. Carefully invert the tortilla onto the plate. Return the pan to the heat. When hot, add the remaining oil and slide the tortilla off the plate back into the pan. Cook the other side. Lower the heat and cook until golden brown underneath and firm to the touch. If it is still runny in the middle, turn the tortilla again with the plate, and cook until firm.
Remove from the heat and leave for a minute to settle. Turn the tortilla onto a clean plate.
Serve slightly warm or at room temperature, sprinkled with the extra mint leaves and the lemon zest. This is a recipe from Morito by Samuel and Samantha Clark. For more about Morito, the restaurant and the book, click here.
5 to remember
personalmente – personally
cortado/a – shredded
la sal – the salt
el colador – colander
exceso/a – excess
‘Morito’ by Samuel and Samantha Clark [UK: Ebury]