Easy tomato tortilla
Spanish-style tortillas are ideal for single serves. A small non-stick pan is a great investment and means you can use very little oil.
Instructions
Step 1 Heat oil in a non-stick frying pan and cook potatoes
until lightly browned on both sides.
Step 2 Add onions and tomatoes and cook for 2 more minutes until softened.
Step 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.
Variation
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.
- Recipe by:
- Sarah Swain
- Styling:
- Sarah Swain
- Photography:
- Melanie Jenkins
First published April 2009
Recipe Information
Portions: 1
Time to make: 20 minutes
Total cost of all ingredients: $3.90 / $3.90 per serve
- Dairy-free
- Gluten-free (or can be made gluten-free*)
- High fibre
- High iron
- Low sodium
- Vegetarian
Ingredients
- 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
Nutrition Information
| per serve | |
|---|---|
| Energy |
1890
kJ
(456 Cals) |
| Protein | 21g |
| Fat - saturated |
17g
4g |
| Carbohydrates - sugars |
55g
9g |
| Dietary Fibre | 7g |
| Sodium | 190mg |
| Calcium | 140mg |
| Iron | 5.5mg |
| * NS: Not specified | |
