EVERYDAY PACKED LUNCH
Courgette, potato & herb tortilla
A simple vegetarian slice with potatoes, eggs and herbs. Best packed chilled, with bread alongside.
- Serves
- 4 generously
- From scratch
- 45 min
- Morning with prep done
- 5 min to pack chilled
Ingredients
4 generous portions · metric quantities
- 800 g potatoes, peeled and sliced 3 mm thick
- 350 g courgette, thinly sliced
- 150 g onion, peeled and thinly sliced
- 8 eggs (about 400 g without shells)
- 30 ml olive oil
- 10 g parsley, chopped
- 3 g salt, or to taste
- 1 g black pepper
- 200 g bread, to serve
Method
Cook potatoes
Saucepan
Heat oven to 190°C conventional / 170°C fan. Simmer potato slices in water for 8–10 minutes until just tender. Drain well.
Soften vegetables
Large frying pan
Heat olive oil over medium heat. Cook onion and courgette for 10 minutes, stirring, until soft and excess moisture evaporates.
Mix and bake
Bowl + lined baking dish
Beat eggs with parsley, salt and pepper. Fold in potatoes and vegetables. Pour into a lined baking dish about 25 × 20 cm. Bake for 20–25 minutes until fully set, with no liquid egg in the centre; check the centre reaches 75°C for 30 seconds.
Portion
Knife
Cut into four generous portions and serve each with 50 g bread. No Bimby stage is needed: the vegetables benefit from slicing and pan cooking.
Kitchen notes
Contains egg and wheat in the bread. A useful alternative to a hot main on warm days. Best made the night before.
Recipe development draft; not yet kitchen-tested. Timings are guides: check texture and doneness. Bimby settings are manual settings, not an official Guided Cooking programme.