Celebrating the best of Welsh produce M&S’s pea, Pembrokeshire early new potato and mint tortilla.

Tomorrow sees the start of the Royal Welsh.  The annual three day event in Llanelwedd, Builth Wells runs from 21st July until 24th July and provides a fantastic arena for the best of Welsh farming and produce.  
M&S will be creating a buzz for families attending with activities including their giant bee hive, crayon rubbings and a fun conservation quiz. 
This week I had the chance to try my hand at making one of M&S’s recipe’s using some delicious Pembrokeshire potatoes.  Tortilla is not something we’ve eaten before so this was a first for us but my word it was delicious. This dish shows off the lovely flavour of the potatoes fabulously.  
  •  600g of Pembrokeshire Early new potatoes
  • 150g fresh garden peas
  • 3 tbsp Olive Oil
  • 1 Large Onion sliced
  • 1 Large Garlic clove, finely chopped
  • 5 medium eggs, beaten
  • 1 handful of fresh mint, chopped  and a few whole to garnish.
1. Cook the potatoes in boiling salted water for 10-15 minutes until tender.  Drain, then refresh 
    under cold running water then thickly slice
2. Cook the peas in boiling salted water for 2-3 minutes.  Drain, then refresh under cold running 

3. Heat 1 tablespoon of olive oil in a 28cm ovenproof frying pan and add the onion.  cook over
    a medium heat  for 6-8 minutes until softened and golden. 

4. Add the garlic and cook for a further minute, then spoon the mixture into a large bowl and 
    leave to cool.  

5. Add the eggs, peas, potatoes and mint to the bowl and season.
6. Wipe the pan with kitchen paper, then add the remaining oil (2 tbsp) and heat until hot.  Then 
    carefully add the egg mixture.  
7. Push the potatoes around the pan to even them out, then cook for 4-5 minutes.  The Tortilla 
    should be almost set. 

Pembrokeshire Early new potatoes ready to boil and the egg mix ready to cook

 8. Place the pan under a hot grill until the tortilla is set and golden.

9. Garnish with the mint then cut into wedges and serve with a salad.

All cooked

This recipe serves 4 and takes around 40 minutes to prepare and cook. 

It went down a storm with us especially with Trystan.  It was the perfect dish for a hot summer’s evening like the ones we’ve been experiencing and it was surprisingly filling too.  We simply had bread and butter with ours as I had managed to forget the salad.  The Pembrokeshire Early new potatoes were gorgeous and had a lovely delicate taste to them which was enhanced by the peas and mint.  I love using local Welsh produce where ever possible and these early new potatoes really are some of the best I’ve ever tasted. 
Remember if your lucky enough to be visiting the Royal Welsh over the next few days pop along to the M&S stand and take part in the activities they have. 

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