Easy tomato tortilla
- 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
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.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 7g
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.
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