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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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