Celeriac and courgette tortilla

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We go through a lot of eggs in our house. It’s only the two of us, but we go through a lot of eggs. I love their versatility, their ease of use and the way they effortlessly take on other flavours.

In the past I've been guilty of mostly basing my weekday breakfasts around fruit, out of habit and convenience. But recently I’ve been using eggs as a perfectly portable breakfast in the style of veggie packed muffins or smoked salmon and avocado wraps.

Warm or cold (errr, more like room temperature), this Spanish style tortilla is ideal for breakfasts and lunches throughout the week - simply slice it into portions and serve it with a salad or vegetables. I’ve used celeriac rather than potato as it’s lower in carbohydrates, but mainly because I absolutely love the taste.

Ingredients
350g celeriac (about half a large celeriac)
1 white onion
1 courgette
6 eggs
6-8 sprigs of lemon thyme, leaves removed
2 tbsp coconut oil
1 tbsp olive oil
Salt and pepper

Method
Heat 1 tablespoon of coconut oil in a 24cm frying pan on a medium heat. Peel and slice the celeriac into thin wedges and add to the pan. Fry the celeriac for 8-10 minutes, then season with a pinch of salt and add a couple tablespoons of water to the pan. Cover the frying pan with a large saucepan lid and allow the celeriac to cook for another 5 minutes or until it is tender and slightly coloured.

Remove the celeriac from the pan and into a large bowl. Melt another tablespoon of coconut oil in the pan, keeping it on a medium heat. Dice the onion and courgette and add these to the pan, cooking for 8-10 minutes or until the vegetables are soft and golden. Add the onion and courgette to the bowl with the celeriac.

Turn on the grill.

In a separate bowl whisk together the eggs and season with a pinch of salt. Pour the eggs into the bowl with the celeriac, onion and courgette, and mix well to combine. Pour the eggs and vegetables into the frying pan (oil the pan again if needed) and cook for 3-4 minutes on a medium heat.

Scatter the lemon thyme leaves over the top of the eggs along with a good grinding of black pepper. Drizzle with olive oil and place the pan under the grill for 3-4 minutes until it’s golden and sizzling. Allow to cool slightly before slicing.