- 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.
- Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
- Heat the grill to high and flash the tortilla underneath it for 1-2 mins until the top is set.
- 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
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
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