Courgette Tortilla Bake
There were many days in Lely’s kitchen when vegetables were all we had to work with, but somehow they never felt like a compromise. Everything was treated with care — onions slowly softened, garlic gently cooked, and whatever vegetables were in season brought together into something comforting and filling. This tortilla reminds me of those kinds of meals. Nothing fancy, just good ingredients cooked properly, allowing their natural flavours to come through. It’s the sort of dish that works just as well warm from the oven as it does later in the day, sliced and eaten without fuss.
Ingredients
300 grams courgettes (sliced to 5mm thick)
1 large red onion, sliced
2 cloves garlic, minced
300 g Cauliflower florettes cut small
1 sweet red pepper sliced
3 tablespoons olive oil
1 teaspoon dried oregano
salt and pepper to taste
6 large eggs
Optional: 1 -2 teaspoons pesto, for serving
Instructions
1
Preheat your oven to 180°C (170C for fan oven).
2
Wash and thinly slice the courgettes, peppers and cauliflower florets. Finely chop the onion and garlic.
3
Heat the olive oil in a large frying pan over medium heat.
Add the onion and cook gently until softened and lightly golden. Stir in the garlic and cook briefly until fragrant.
4
Add the cauliflower and cook for several minutes until it begins to take on a little colour. Add the courgettes and red pepper, continue to cook until the vegetables are tender and any excessive moisture ha evaporated. The pan should be relatively dry.
5
Season with paprika, oregano salt and back pepper. Taste and adjust the seasoning if needed. Remove from the heat an allow to cool lightly.
6
In a large bowl, beat the eggs with a pinch of salt and pepper. Add the cooked vegetables and mix well so everything is evenly coated.
7
Transfer the mixture to a lightly greased baking dish or ovenproof pan, spreading it out evenly.
8
Bake for 20 - 25 minutes, or until the tortilla is set in the centre and lightly golden on top.
9
Allow to set for some 10 minutes before slicing.
10
Serve warm at room temperature. A spoonful of pesto on top just before serving adds a fresh finish
11
Lely Tip
12
Always cook your vegetables a little longer than you think you need. If there is water left in the pan, it will end up in your tortilla. A dry pan means a better slice every time .
