Potato wedge tortilla
Serves 2
Easy
Total time:
Ready in 30-40 minutes
This vegetarian tortilla tastes great hot out of the pan but just as good served cold in a sarnie - ideal budget student grub
Skip to ingredients
- 1 large potato
- 1 tbsp sunflower oil
- 1 small onionhalved and sliced
- 1 red pepperseeded and cut into chunks
- 6 eggs
- handful of grated cheddarpreferably mature
Nutrition: per serving
- kcal467
- fat30g
- saturates9g
- carbs23g
- sugars0g
- fibre2g
- protein28g
- salt0.89glow
Method
step 1
Cut the potato into 8 wedges, don’t bother to peel it. Heat the oil in a non-stick frying pan. Add the wedges and fry gently for about 15-20 minutes, turning occasionally until golden and cooked through (they will cook more quickly if you put a lid on the pan). Scoop the potato out of the pan, add the onion and fry until it is soft and golden. Now add the red pepper and cook until softened. Tip the potatoes back in the pan.
step 2
In a bowl, beat the eggs together with plenty of seasoning, then pour over the potato, pepper and onion. Keep pushing the egg mix around in the pan to make space for the uncooked egg to flow into.
step 3
When the egg looks quite set, throw the grated cheese over and slide the pan under a hot grill for a few minutes until the cheese is golden and bubbly. Cut into wedges and dish up (salad is good with this, baked beans are even better).
