Makes 12 slices
Ingredients
25g butter
1 medium courgette, grated
finely grated rind of 1 lemon
2 tbsp each of freshly chopped parsley, chives and tarragon
salt and ground black pepper
6 medium eggs, beaten
Inverawe smoked trout, wedges of lemon and fresh herbs.
Method
Melt butter in frying pan and gently stir fry the courgette for five minutes. Add lemon, herbs and plenty of seasoning and cook, stirring for a further minute. Pour over the egg and on gentle heat, mixing the cooked egg from the edge of the pan into the centre for about five minutes until the egg is lightly set all over. Slide the tortilla on to a plate, then return to the pan the other way for three minutes. Serve warm or cold.
