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In Spain, a ‘tortilla’ describes a large omelette that usually contains fried potatoes. Add to it practically anything you like, within reason, depending on what is in season. Here there are nuggets of softened feta and moist courgette with the cooling refreshment of mint.

SERVES 6 VEGETARIAN

150g (5oz) new potatoes

Salt and ground black pepper

300g (11oz) courgettes

2 tbsp olive oil

8 eggs

2 tbsp single or regular cream

2 tbsp chopped mint

150g (5oz) feta cheese, roughly crumbled

25cm (10in) diameter ovenproof frying pan

1 Preheat the oven to 200°C (400°F), Gas mark 6.

2 Place the potatoes in a saucepan and cover with water. Add a good pinch of salt and bring to the boil, then cook for 20 minutes or until tender. Drain, then peel and cut into 2cm (¾in) chunks and set aside.

3 Halve the courgettes lengthways and slice into 1cm (½in) pieces. Pour the oil into a large ovenproof frying pan on a medium heat, add the courgettes, season with salt and pepper and cook for 5–7 minutes or until softened, tossing occasionally.

4 Meanwhile, in a large bowl whisk the eggs together with the cream and mint and season with salt and pepper.

5 Add the potatoes and feta to the courgettes in the frying pan and lightly mix together. Pour in the whisked eggs and cook for 5 minutes or until golden underneath, then cook in the oven for 10–15 minutes or until just set in the centre. Serve immediately with a fresh green salad.