Spiced tortilla

Spiced tortilla

Perfect for dinners, lunches and snacks, this spiced tortilla is a great in-the-fridge standby for many occasions

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Counts as 1 of 5-a-day

Method

  1. Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
  2. Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.
Try

Tip - leftover lunches

Leftover tortilla makes a great lunchbox filler. Just cool in wedges, then chill overnight before packing into a container.

Per serving

327 kcalories, protein 19.0g, carbohydrate 27.0g, fat 17.0 g, saturated fat 4.0g, fibre 3.0g, sugar 5.0g, salt 0.69 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

Results 1-20

  • 28 June 2008

    Dicky Angell rated and commented on this recipe

    4 stars

    I have made this twice now and both times have been a real success. Hot or Cold it is very tasty.

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  • 07 July 2008

    Hungry Pig commented on this recipe

    I haven`t tried making this recipe but I`m off to the kitchen right now!!! I`ll let you know how I get on. It looks very tasty.

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  • 09 July 2008

    Frantic Flapjack rated and commented on this recipe

    4 stars

    This was very tasty and benefitted from the addition of the spices. Didn't get a chance to eat it cold unfortunately :(

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  • 11 July 2008

    Lesley Ann rated this recipe

    5 stars

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  • 15 July 2008

    Katharine rated and commented on this recipe

    5 stars

    The spices added really make this dish special. A quick but very tasty afterwork supper! Great cold too.

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  • 23 July 2008

    John C rated and commented on this recipe

    5 stars

    Very simple and tasty, does taste great cold too!

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  • 04 August 2008

    bc500 rated this recipe

    4 stars

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  • 06 August 2008

    Beth rated and commented on this recipe

    4 stars

    Really tasty - and have some left for lunch which is good. Thought it took quite a bit longer to cook than suggested...About twice as long but then maybe I was using a smaller pan.

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  • 17 August 2008

    Karen's rated and commented on this recipe

    4 stars

    Saw this recipe in a back issue at my friend's in France! Made it for lunch this week and it was delicious. Took longer to cook than it stated but my pan was smaller. Would have liked to have had some cold for lunch the next day but that was not happening

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  • 08 September 2008

    Cazza commented on this recipe

    I loved this recipe! Took it cold to a picnic and it went down a treat. I was a bit worried at the amount of cherry tomatoes as it seemed a lot when I tipped them in, but worked out fine. Mine took longer to cook also.

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  • 08 September 2008

    elaineb rated and commented on this recipe

    4 stars

    Very tasty. But I also noticed that it took a lot longer to cook thoroughly. Tastes good with a little bacon through it as well.

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  • 17 September 2008

    LisaPisa rated and commented on this recipe

    4 stars

    Tasty for a midweek meal, although seemed to take a long time to make. I added all the chilli at the initial cooking stage, rather than scattering half over the top at the end. Also made it for 3 (2 for dinner, one for lunch the next day) using 6 eggs, 2 smalllish potatoes and 2006 cherry toms. Served it with salad,yoghurt and mango chutney, which went down well.

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  • 24 January 2009

    Caroline rated and commented on this recipe

    5 stars

    Completely yummy. I made with sweet potatoes instead to make it healthier and it really was delicious. I also served with a salad made from diced cucumber, grated carrot and a little yohurt.

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  • 12 May 2009

    Sean commented on this recipe

    I hope to make this soon, but reading through the comments I'm wondering, shat do you have to do to stop the egg on the base from burning? Thanks

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  • 14 June 2009

    Cazza commented on this recipe

    Sean - I didn't have any problem with the egg burning on the bottom, and I've got an electric hob. It just went a lovely golden colour.

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  • 09 July 2009

    Loubob rated and commented on this recipe

    4 stars

    Tasty spicy tortilla which makes a nice change from the norm. Great warm but even better cold - the spices really come through.

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  • 29 July 2009

    Kathleen commented on this recipe

    will cook this tortilla tonight

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  • 01 August 2009

    Charlie rated and commented on this recipe

    5 stars

    I loved this, the spices gave it a unique flavour. As always when Im making a spanish omlette I find it works better if the potatoes are cooked and left in fridge overnight.

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  • 04 October 2009

    bowley1 commented on this recipe

    My other half loves this he said its better warm than cold, and better the day after as its had time to sit in the fridge and develop flavour

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  • 04 May 2010

    anirac commented on this recipe

    hi, the recipe looks interesting, but this kind og spyces aren't very commun in spanish dishes :-) http://paamboliisucre.blogspot.com/

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Counts as 1 of 5-a-day

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion , sliced
  • 1 red chilli , deseeded and shredded
  • 2 tsp curry spices (we used coriander, cumin and turmeric)
  • 300g cherry tomatoes
  • 500g cooked potatoes , sliced
  • bunch coriander , stalks finely chopped, leaves roughly chopped
  • 8 eggs , beaten
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Per serving

327 kcalories, protein 19.0g, carbohydrate 27.0g, fat 17.0 g, saturated fat 4.0g, fibre 3.0g, sugar 5.0g, salt 0.69 g

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