Easy tomato tortilla

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 1

Time to make: 20 mins

Ingredients

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1 teaspoon olive oil
2 medium potatoes, cooked, sliced
2 spring onions, finely chopped
1 cup cherry tomatoes, halved
2 eggs
salt and pepper, to season
2 tablespoons chopped fresh basil or parsley

Instructions

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1 Heat oil in a non-stick frying pan and cook potatoes until lightly browned on both sides.

2 Add onions and tomatoes and cook for 2 more minutes until softened.

3 Beat eggs together and season with salt and pepper. Pour over vegetables to cover evenly. Cook until eggs are set. Sprinkle with basil or parsley and serve.

Variations

Follow step 1 and step 2. For step 3, make a gap in vegetables and break in eggs. Cook until eggs are set. If you like, add some chicken bacon for extra flavour.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1890 kJ

Protein 21 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 9 g

Dietary fibre 7 g

Sodium 190 mg

Calcium 140 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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