Spiced Tortilla

A vibrant, curry-spiced tortilla packed with tender potatoes, cherry tomatoes, and fresh coriander. Perfect for a satisfying lunch or light dinner with a green salad on the side.

Ingredients

• Egg

  ⚖ 400 g 🥚 8 pcs
  kcal/г%DV

  Calories

  57228%

  Protein

  50.4100%

  Total Fat

  38.048%

  Carbohydrates

  2.91%
• Potatoes

  ⚖ 500 g 🥔 3⅓ pcs
  kcal/г%DV

  Calories

  38519%

  Protein

  8.416%

  Total Fat

  0.50%

  Carbohydrates

  87.531%
• Sunflower Oil

  ⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  1206%

  Protein

  0.00%

  Total Fat

  13.617%

  Carbohydrates

  0.00%
• Cherry Tomatoes

  ⚖ 300 g 25 pcs
  kcal/г%DV

  Calories

  814%

  Protein

  2.54%

  Total Fat

  1.92%

  Carbohydrates

  16.56%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Red Chilli

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  170%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.01%
• Curry Powder

  ⚖ 4.9 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  160%

  Protein

  0.71%

  Total Fat

  0.70%

  Carbohydrates

  2.81%
• Coriander

  ⚖ 1 g 0 pcs
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.00%

Instructions

• Heat 15 ml sunflower oil in a large frying pan over medium heat. Add the sliced onion and half the chilli and fry for 5 minutes until softened. Stir in 10 g curry powder and fry for 1 minute more, then add the cherry tomatoes, 500 g cooked potatoes, and coriander stalks. Season well.
• Beat the 8 eggs, season generously, and pour them over the vegetables. Cook gently over low heat for 8–10 minutes until the tortilla is almost set but still slightly runny on top.
• Preheat the grill to high and place the pan underneath for 1–2 minutes until the top is fully set and lightly golden. Scatter the coriander leaves and remaining sliced chilli over the top, slice into wedges, and serve with a green salad.