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, salt 0.69 g

'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.'

Latest comments and suggestions

• Dicky Angell

  28 June 2008

  Dicky Angell rated and commented on this recipe

  

  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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• Hungry Pig

  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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• Frantic Flapjack

  09 July 2008

  Frantic Flapjack rated and commented on this recipe

  

  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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• Lesley Ann

  11 July 2008

  Lesley Ann rated this recipe

  

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• Katharine

  15 July 2008

  Katharine rated and commented on this recipe

  

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

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• John C

  23 July 2008

  John C rated and commented on this recipe

  

  Very simple and tasty, does taste great cold too!

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• bc500

  04 August 2008

  bc500 rated this recipe

  

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• Beth

  06 August 2008

  Beth rated and commented on this recipe

  

  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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• Karen's

  17 August 2008

  Karen's rated and commented on this recipe

  

  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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• Cazza

  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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• elaineb

  08 September 2008

  elaineb rated and commented on this recipe

  

  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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• LisaPisa

  17 September 2008

  LisaPisa rated and commented on this recipe

  

  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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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

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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