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Spiced tortilla

Spiced tortilla

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A star rating of 4.3 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal327
fat17g
saturates4g
carbs27g
sugars5g
fibre3g
protein19g
low insalt0.69g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP - LEFTOVER LUNCHES
Leftover tortilla makes a great lunchbox filler. Just cool in wedges, then chill overnight before packing into a container.

Goes well with

Recipe from Good Food magazine, July 2008

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Overall rating

A star rating of 4.3 out of 5.19 ratings
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