Spiced tortilla — a curry-spiced potato omelette with chilli, cherry tomatoes and coriander, finished under the grill. A vibrant, satisfying twist on the classic, lovely with green salad.
- 1 tbsp Sunflower Oil
- 1 Onion
- 1 Red Chilli
- 2 teaspoon Curry Powder
- 300g Cherry Tomatoes
- 500g Potatoes
- Bunch Coriander
- 8 Egg
Preparation
- Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 minutes until softened. Tip in the spices, fry for 1 minute more, then add the cherry tomatoes, potatoes and coriander stalks. Season the eggs well, pour over the top of the veg, and leave to cook gently for 8–10 minutes until almost set.
- Heat the grill and flash the tortilla underneath for 1–2 minutes until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges, and serve with a green salad.
