Here is the recipe our Head Chef Lee loves to make, when Rachel turns up with a basket of mixed herbs from Patrick’s Patch.
2 spring onions
1 garlic clove, finely chopped
1 tablespoon olive oil
4 large eggs
1 teaspoon chopped fresh thyme leaves
1 teaspoon fresh chopped rosemary leaves
1/4lb cooked ham cut into small pieces
1/4lb pre sliced pre boiled potatoes
2oz grated cheddar cheese
1 tablespoon fresh chopped parsley
In an 8 or 9 inch flameproof frying pan, cook the spring onions and garlic in oil over a moderate heat, stirring until softened. In a bowl whisk together the eggs, thyme, rosemary and pepper to taste. Add the egg mixture to the spring onion mixture and cook, without stirring for 2 minutes. Add the ham and continue to cook for 8 minutes or until the edges are set but the centre is still soft.
Pre-heat the grill.
Sprinkle the cheddar on the tortilla and grill about 4 inches from the heat until the cheese is bubbling – about 1 minute. Sprinkle with parsley and cut into wedges.
Serve with a fresh salad.