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Pea, New Potato and Mint Tortillas

Summer is the perfect time of year to enjoy fresh garden peas, Jersey Royal or new potatoes and mint. Use them together in this delicious summery tortilla.

  • Timer Prep 10 min
    Cook 30 min
  • Chart 340.0 cal/
  • Chef hat Easy


Slice the large onions. Finely chop the large garlic cloves. Beat the medium eggs. Chop most of the fresh mint, leaving a few whole leaves to garnish.


  1. 1 Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain, refresh under cold running water, then thickly slice.
  2. 2 Cook the peas in boiling salted water for 2-3 minutes. Drain and refresh under cold running water.
  3. 3 Meanwhile, 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.
  4. 4 Add the garlic and cook for a further minute, then spoon into a large bowl and leave to cool.
  5. 5 Add the eggs, peas, potatoes and mint, and season.
  6. 6 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.
  7. 7 Push the potatoes around in the pan a bit to even them out, then cook for 4-5 minutes. The tortilla should be almost set.
  8. 8 Place the pan under a hot grill until the tortilla is golden and set.
  9. 9 Garnish with mint leaves, cut into wedges and serve with salad.
  • Average per serving
  • Calories 340.0kCal
  • Fat17.5g
  • Saturated3.3g
  • Salt0.55g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg