Brunch-style courgettes, eggs and potatoes
Serves 4-6
Vegetarian, dairy free, gluten free possible
Ingredients
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
Directions
We followed the instructions at https://www.theguardian.com/food/2024/sep/14/yotam-ottolenghi-brunch-recipes-curried-omelette-and-courgette-eggs
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)