2 tbsp olive oil
1 large potato, peeled and cut into 1cm cubes
4 rashers back bacon, cubed
200g frozen peas, blanched
1 tbsp milk
pinch mixed herbs (optional)
Sea salt and black pepper
In a 20cm heavy based frying pan add the butter and the olive oil. When bubbling add the potatoes and the bacon and fry the potatoes very gently until soft, being careful not to brown. Add the peas and sweetcorn. Lightly beat the eggs with the milk, season with sea salt and black pepper (optional). At this point you may add the herbs if you are using them. Fork the egg mixture through the vegetables until nearly set. Carry on cooking without stirring, shaking the pan occasionally to prevent sticking, until the underside is golden and cooked and the mixture set. Find a plate the same size as the frying pan and place it over the pan eating side down. Flip the whole thing over so that the tortilla is transferred to the plate cooked side up
Add another dash of oil to the saucepan and slide the tortilla back in. Cook for another four to five minutes until it is brown on the second side. Cut into wedges and serve warm or cold with salad and chutneys.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)