Name: Spiced tortilla
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Spanish
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

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Spiced tortilla

Spiced tortilla

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.3 out of 5.20 ratingsRate

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

Vegetarian

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Summer deli platter

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal327
fat17g
saturates4g
carbs27g
sugars5g
fibre3g
protein19g
salt0.69g

low

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.

Recipe from Good Food magazine, July 2008

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A star rating of 4.3 out of 5.20 ratings

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