Pea & Feta Tortilla Recipe

Prepare peas

If using frozen peas, place them in a bowl and run under warm water or microwave 30–45 seconds until just thawed. Drain well and pat dry with a paper towel to remove excess moisture.

In a medium bowl, lightly mash the thawed peas with a fork or potato masher until mostly broken but with some pea texture remaining (about 6–8 gentle presses).

Add the crumbled feta, finely chopped red onion, and chopped mint to the mashed peas. Stir to combine.

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour the dressing over the pea–feta mixture and fold gently until evenly coated. Taste and adjust seasoning (add more lemon or salt if needed).

If time allows, let the filling rest 5–10 minutes to let flavors meld. Stir again before assembling.

Heat a large nonstick skillet or griddle over medium heat. Add the butter or a little oil and swirl to coat the surface.

Place one tortilla in the skillet. Spoon half of the pea & feta filling onto one half of the tortilla, spreading it to within about 1/2 inch of the edge. If using, sprinkle a little lemon zest over the filling for a bright finish.

Fold the empty half of the tortilla over the filling to form a half-moon. Press gently with a spatula to compress slightly.

Cook for 2–3 minutes until the underside is golden brown and crisp. Carefully flip and cook the other side 1.5–2 minutes until golden and the tortilla is warmed through. Remove to a cutting board and repeat with the second tortilla and remaining filling.

Let each cooked tortilla rest 1 minute, then cut into wedges. Garnish with extra mint leaves if desired and serve immediately.