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Nutrition Facts
Serving Size 1 (342g) Recipe makes 4 servings
Calories 299
Calories from Fat 124		(41%)
Amount Per Serving		%DV
	Total Fat 13.9g	21%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 423mg		141%
Sodium 159mg		6%
Potassium 946mg		27%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 4.6g	18%
	Sugars 5.5g
Protein 16.4g		32%
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Spiced Tortilla

Recipe #354511 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Feb 7, 2009

Easy to make, colourful and packed with flavour. Leftover tortilla makes a great lunchbox filler. Just cool in wedges then chill overnight. Instead of curry powder you can use a mixture of coriander, cumin and turmeric.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon sunflower oil
1 onion, sliced
1 red chili pepper, deseeded and finely sliced
2 teaspoons curry powder
10 ounces cherry tomatoes
1 lb potato, cooked and sliced
2 ounces cilantro, stalks and leaves finely chopped
8 eggs, beaten

Directions

1
Heat the oil in a large frying pan.
2
Fry the onion and half the chili for 5 mins until softened.
3
Tip in the spices, fry for 1 more min then add the cherry tomatoes, potatoes and cilantro stalks to the pan.
4
Season the eggs well, pour over the top of the vegetables and leave to cook gently for 8-10 mins until almost set.
5
Heat the broiler and flash the tortilla underneath for 1-2 minutes until the top has set.
6
Scatter over the cilantro leaves and remaining chili. Slice into wedges and serve with a salad.