Spiced tortilla
Perfect for dinners, lunches and snacks, this spiced tortilla is a great in-the-fridge standby for many occasions
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
Counts as 1 of 5-a-day
- 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.
- 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, salt 0.69 g
Recipe from Good Food magazine, July 2008.
'This tortilla was very easy to make and the end result was colourful and packed with flavour. Delicious with warm mini naan breads and a green salad.'
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http://www.bbcgoodfood.com/recipes/6664/
Difficulty and servings
Serves 4
Preperation 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, salt 0.69 g



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28 June 2008
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