ZUC­CHINI AND PO­TATO TOR­TILLA

Super Food Ideas - - WEEK 1 -

SERVES 4 PREP 15 MIN­UTES COOK 20 MIN­UTES

400g se­bago po­ta­toes, peeled, thinly sliced 1 ta­ble­spoon ex­tra vir­gin olive oil 3 zuc­chini, thinly sliced di­ag­o­nally 3 gar­lic cloves, thinly sliced 3 green onions, thinly sliced di­ag­o­nally, plus 1 ex­tra, sliced, to serve 6 eggs, lightly beaten 100g goat’s cheese, crum­bled 80g salad leaves, to serve

1 Cook po­tato in a large saucepan of boil­ing wa­ter for 4 min­utes or un­til just ten­der. Drain. 2 Heat oil in a 5cm-deep, 20cm (base), non-stick, flame­proof fry­ing pan over medium-high heat. Add zuc­chini. Cook, stir­ring, for 3 min­utes or un­til soft­ened and light golden. 3 Add po­tato, gar­lic and onion. Sea­son with salt and pep­per. Stir to com­bine. Re­duce heat to low. Pour egg over po­tato mix­ture. Gen­tly shake the pan to al­low egg mix­ture to spread evenly. Top with cheese. Cook, with­out stir­ring, for 5 to 6 min­utes or un­til base and edges are firm.

meat-free mon­day

4 Mean­while, pre­heat grill on medium-high. Place pan un­der grill. Cook for 5 min­utes or un­til top is golden and set. Cut into wedges. Sprin­kle with ex­tra onion and serve with salad. NU­TRI­TION: (per serve) 1281kj; 17.6g fat; 6.1g sat fat; 18.6g pro­tein; 15.4g carbs; 4.9g fi­bre; 291mg chol; 290mg sodium.

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