Spiced tortilla

Method3 steps · about 25 min

1. 1

   Step 1: Peel and slice the onion (1). Wash the red chilli, remove its stalk and seeds, shred it and divide it into two equal portions. Wash the fresh coriander (1 bunch); finely chop all its stalks and roughly chop all its leaves, keeping stalks and leaves separately. Heat all the sunflower oil (1 tbsp) in a large frying pan suitable for the grill, then fry all the sliced onion and only half the shredded chilli for five minutes until softened. Hold the other chilli half and the chopped coriander stalks and leaves for later.

   Soften onion and half the chilli · 5 minUses 1 tbsp sunflower oil · 1 onion, sliced · Only half of the prepared red chilli for the pan · 1 bunch fresh coriander, stalks finely chopped and leaves roughly chopped separately

2. 2

   Step 2: Stir all the curry spice mix (2 tsp) through the softened onion-chilli pan and fry for one minute. Wash the cherry tomatoes (300 g) and slice the ready-cooked potatoes (500 g), then add all the tomatoes, all five hundred grams cooked potato slices and all the prepared coriander stalks. Beat all eight eggs, season them with the separate salt and black pepper, and pour them over the vegetables. Cook gently for eight to ten minutes until the egg is almost set, ready for its final grill finish.

   Uses The complete softened aromatic pan · 2 tsp curry spice mix · 300 g cherry tomatoes · 500 g cooked potatoes, sliced · All prepared coriander stalks · 8 eggs, beaten · Salt for seasoning beaten eggs, to taste · Black pepper for seasoning beaten eggs, to taste

3. 3

   Step 3: Heat the grill. Put the pan under it for one to two minutes, watching closely, until the top is set and the eggs are cooked throughout at71 °C / 160 °F. Scatter over all the prepared coriander leaves and the remaining half of the shredded chilli. Cut the finished tortilla into wedges and serve as four portions with the prepared green salad. If keeping leftovers, cool briefly, refrigerate promptly and chill overnight before packing.

   Uses The whole partly set tortilla · All prepared coriander leaves · Remaining half shredded red chilli for the finish · Prepared green salad to serve alongside, as desired