The concept of “cook once, eat twice” is worth bearing in mind when you’re following a diet, as invariably making fresh meals from scratch day-in, day-out can take its toll. Smoked Ham and Courgette Tortilla from Tom Kerridge fulfils this brief perfectly as it can be enjoyed hot or cold, and keeps well in the fridge.
This meal fed my wife and I over consecutive days and is ideal to have for brunch or lunch, depending on your schedule. Like me, Tom Kerridge loves a courgette and you’ll find various recipes featuring this underrated vegetable in his Lose Weight for Good book. But if you need a courgette fix now, check out tagliatelle carbonara, warm griddled vegetables and courgette caponata pasta.
Recipe: Smoked Ham and Courgette Tortilla
Calories: 345 per serving
Book: Tom Kerridge – Lose Weight for Good
Prep time: Approx 15 mins
Cooking time: Approx 15 mins
- Olive oil spray
- 2 small courgettes (diced)
- 8 large free-range eggs
- 1 tsp Dijon mustard
- 2 tbsp light single cream alternative
- A small handful of basil leaves (finely chopped)
- A small handful of flat-leaf parsley leaves (finely chopped)
- 150g frozen peas
- 4 spring onions (sliced)
- 200g thinly sliced smoked ham (roughly chopped)
- 50g half-fat Cheddar cheese (grated)
- Sea salt
- Ground black pepper
Cost per portion: Approx £1.97
Heat a 24cm ovenproof non-stick frying pan over a medium heat and spray with 10 sprays of oil. Add the courgettes and cook for 4-5 minutes or until just starting to brown. Remove from the pan and set aside.
Preheat the grill to medium-high.
Crack all the eggs into a large bowl and add the mustard, ‘cream’ and some salt and pepper. Whisk to combine, then mix in the basil, parsley, peas and spring onions.
Return the frying pan to a medium heat and add another 10-15 sprays of oil. Add the ham and cook for 2 minutes, then add the courgettes to mix through. Pour in the egg mixture and move it around with a rubber spatula until it begins to set.
Sprinkle the grated cheese over the surface of the tortilla and place under the grill for 5-7 minutes, until the cheese is golden and bubbling. The tortilla will have puffed up a little too.
Leave to stand for a few minutes, then loosen the tortilla from the sides of the pan, using a rubber spatula. Cut into wedges and serve, while still warm.