Spiced tor­tilla

Left­over tor­tilla makes a great lunch­box filler for pic­nics and work lunches. Just cool in wedges, then chill overnight be­fore pack­ing into an air­tight con­tainer.

Easy Cook - - CONTENTS -

Serves 4 Prep 5 mins Cook 20 mins

1 tbsp sunflower oil 1 onion, sliced 1 red chilli, de­seeded and shred­ded 2 tsp mixed 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

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.

PER SERV­ING 327 kcals, fat 17g, sat­u­rates 4g, carbs 27g, su­gars 5g, fi­bre 3g, pro­tein 19g, salt 0.6g

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