Tortilla with tomato salsa and chive dip

Author: Sam Campbell - Chef

First published: Apr 2017

Fresh tomato salsa and our healthier chive dip are just the right accompaniment to this vegetarian tortilla recipe.

Serves: 4

Time to make: 40 mins

Total cost: $15.28 / $3.82 per serve

(at time of publication)

Ingredients

Salsa
4 large tomatoes, diced
1 red capsicum, deseeded, diced
¼ red onion, finely sliced
1 lemon or 1 lime, juiced and zested (or 2 tablespoons ciderhard ciderX vinegar)

Preheat oven to 180°C. Heat oil in a cast-iron or ovenproof pan over a medium heat on stove top. Gently cook onion and garlic until soft but not browned. Add potato and peas and cook, stirring, until heated through. Add carrot and spinach.
In a bowl, whisk eggs and milk together with salt, parsley and parmesan. Pour over the potato pea mix and shake pan to mix well. Place pan in oven and bake for 20-30 minutes.
Meanwhile, in a small bowl mix all salsa ingredients together. In another small bowl mix chives into sour cream. Serve tortilla with salsa and chive dip.

Make it gluten free: Check cider vinegar (if using) and sour cream are gluten free.

If you don’t have an ovenproof pan, cook tortilla, covered with a lid, over a low heat until almost set. Flip to finish.

Calories 445cal

Kilojoules 1860kJ

Protein 32g

Total fat 20g

–Saturated fat 6g

Carbohydrates 30g

–Sugars 17g

Dietary fibre 8g

Sodium 460mg

Calcium 310mg

Iron 5mg

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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