Brunch-style courgettes, eggs and potatoes

Ingredients

500g potatoes, peeled and cut into 2cm pieces

Fine sea salt and black pepper

180ml olive oil (we used considerably less)

600g courgettes, trimmed and cut into ½cm-thick rounds

5 garlic cloves, peeled and crushed

7-8 spring onions (110g), trimmed and finely sliced

80g coriander, finely chopped

6 eggs, beaten

1 red chilli, finely chopped

1 lemon

4-6 pittas, to serve (optional)

Directions

We followed the instructions at https://www.theguardian.com/food/2024/sep/14/yotam-ottolenghi-brunch-recipes-curried-omelette-and-courgette-eggs