The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

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.

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.

Very simple, tasted good, made this one and a similar alteration with chorizo and some other spanish meats, went down well and guests were pleased. Good receipe for entertaining as it doesn't take too long.

darrenharris7

16th May, 2012

5.05

Light. Fresh. Flavoursome. And a great mid week supper. Had a large glass of Primitivo which matched perfectly with the spice.

rafolas

13th Feb, 2012

4.05

The chili is not used at spanish meals as is a mexican spice, but I'm going to try it.
An advice: try to use olive oil instead of sunflower oil to get a much more tasty tortilla ;)

rachelgraham98

6th Oct, 2011

absolutely gorgeous!! and v easy :)

bumble8899

17th Sep, 2011

my mums going to cook it one day and tonight we are having nigels cheese and thyme puddings
xx

joanna1972

31st Jul, 2011

I had some chicken to use up so fried that off first and added it when the potatoes went in, and used all the chilli in the cooking rather than at the end and left the tomatoes out due to family tastes...I could do with a bigger pan to mix everything in so all the ingredients were coated with the spices. I am already thinking up other versions to make, as the other half commented it was a really nice different meal...I wonder if the leftover slice in the fridge will still be there in the morning??

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