Lesley water's tortilla with pea and pesto

This Spanish style omelette with watercress, spinach
and rocket, is so easy to make. Make sure you use
the fresh ready-made pesto for this dressing, as
the bottled version is too strong.

Serves: 4

Ingredients

30ml (2tbsp) fresh ready-made pesto
100g (3 ½ oz) petit pois, defrosted
1, 140g bag Watercress, Spinach and Rocket Salad
15ml (1tbsp) olive oil
2 medium leeks, washed and chopped
3 slices back bacon, chopped
300g (10 ½ oz) charlotte potatoes, cooked and roughly chopped
4 large eggs, beaten

Method

Mix the pesto with the defrosted peas and set to one side.

Heat the olive oil in a large non-stick frying pan and cook the bacon for 3 minutes or until golden. Stir in the leeks and cook for 5 minutes until softened. Stir in the chopped potatoes and cook for a further 2 minutes.

Take a third of the watercress, spinach and rocket salad and roughly chop. Add to the beaten egg mixture and season well.

Pour the beaten egg mixture into the frying pan. Cook the tortilla, gently shaking the pan for 4 minutes or until it is just set underneath.

Place the pan under the grill and cook the tortilla for a further 3 minutes or until golden and just set on top. Meanwhile toss the remaining salad and pea and pesto dressing together and pile onto 2 serving plates.

Turn out the tortilla onto a plate or board and cut into wedges and serve with the salad.