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Courgette and corn tortilla

Have you ever been to Dos Hermanos on Queen's Road, Leicester? Their huevos rancheros is a thing of beauty, that I dream about recreating at home for weekend breakfasts. Then I saw this: and a slightly healthier alternative presented itself. So this is my version of a breakfast tortilla that you eat for dinner.
Serves 1 as a quick and easy midweek meal.



olive oil
1/2 a medium courgette, cut into cubes
1/2 tin sweetcorn (or equivalent fresh if you have it)
2 spring onions, finely sliced
juice from 1/2 lime
1 tortilla
1-2 tbsp salsa
black beans, pureed with some garlic & chilli
2 eggs


  1. Heat the olive oil in a decent size frying pan, and gently fry the onion and courgette until soft.
  2. Add the spring onions to the pan and cook for a further minute or two.
  3. Add the sweetcorn and lime juice, stir,  and season to taste.
  4. Make a well in the centre of the pan and crack the eggs in. Fry to your preference.
  5. While the eggs are cooking, heat the tortilla (I put mine in the microwave for 10 seconds) and then spread with the black bean puree. Spread a little salsa over the top of the beans.
  6. Assemble your meal by carefully transferring the courgette mixture and fried eggs to the top of the tortilla.
  7. You may wish to top your dish with some cheese or fresh coriander. Either way, enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette and corn tortilla on plate