Spiced tortilla

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Good Food

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Recipe by Good Food

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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.

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 19g, carbohydrate 27g, fat 17 g, saturated fat 4g, fibre 3g, sugar 5g, salt 0.69 g

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

Per serving

327 kcalories, protein 19g, carbohydrate 27g, fat 17 g, saturated fat 4g, fibre 3g, sugar 5g, salt 0.69 g

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