Potato wedge tortilla

Potato wedge tortilla

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(7 ratings)

Ready in 30-40 minutes


Serves 2
This vegetarian tortilla tastes great hot out of the pan but just as good served cold in a sarnie - ideal budget student grub

Nutrition and extra info

  • Vegetarian


  • kcal467
  • fat30g
  • saturates9g
  • carbs23g
  • sugars0g
  • fibre2g
  • protein28g
  • salt0.89g
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  • 1 large potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 small onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, seeded and cut into chunks
  • 6 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful of grated cheddar, preferably mature



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  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.

  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.

  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).

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Comments (6)

babybex's picture

great bite for lunch, will be a regular

cookie1234's picture

I used to work in a school kitchen and we made something similar but it was cooked in the oven. Cook all the vegetables etc that you want to add or use up leftover veg. Put all in a greased shallow dish and add the egg and milk mixture. Cook in the oven until set. Easy.

buona_forchetta's picture

really liked this my boyfriend cooked it and took it to work with him, leaving the other half for me to heat up when i got home. excellent packed meal.

newcook01's picture

This turned out to be a disaster, really don't agree that it should be given an easy ranking!! takes forever to create due to the potato and the potato is completely useless - would have been much better with just the eggs peppers and onion. very disappointing and not worth trying!

purpleflufff's picture

Was cheap I think as eggs cost less than most meats and spuds are not expensive either. I liked the dish but can't say I will be making it again as it wasnt worth all the hassle - you need a really large frying pan for this as well! Omlette AND potato made it rather heavy going for me. would rather less and more diff flavours. Will experiment more with other tortilla recipes I think.

stormyraincloud's picture

Nothing budget about this, with 6 eggs for serves 2. Nice though.

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