Spiced tortilla

Spiced tortilla


  1. Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the curry spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan.
  2. Season the eggs well, pour over the top of the veg and leave to cook gently for
    8-10 mins until almost set.
  3. Heat the grill to high and flash the tortilla underneath it for 1-2 mins until the top is set.
  4. Scatter the coriander leaves and remaining chilli over
    the top, slice into wedges
    and serve.

Recipe from BBC Good Food: Fasting Day recipes, priced £4.99

Costs just £1.06 per serving

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Beat eggs and a little salt, pour into an ice-cube tray to freeze. Use for scrambled eggs after defrosting overnight in the fridge (within 6 months)


1 tbsp sunflower oil
1 onion, sliced
1 red chilli, deseeded and shredded
2 tsp ground curry spices (we mixed coriander, cumin and turmeric)
300g (10 1/2 oz) cherry tomatoes
500g (1lb2oz) cooked potatoes, sliced
bunch coriander, stalks finely chopped, leaves roughly chopped
8 eggs, beaten


Time: 10 minutes
Serves: 4
Nutrition: 327 Cals, 17g Fat, 4g Sat Fat