Ham, Cheese and Spring Herb Tortilla

Now Spring is here, there is nothing more simple but delicious, than an tortilla packed with the flavour of freshly picked herbs.

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.