Summer deli platter
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
Spiced tortilla
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 onionsliced
- 1 red chillideseeded and shredded
- 2 tsp curry spice(we used coriander, cumin and turmeric)
- 300g cherry tomato
- 500g cooked potatosliced
- bunch corianderstalks finely chopped, leaves roughly chopped
- 8 eggsbeaten
Nutrition: per serving
- kcal327
- fat17g
- saturates4g
- carbs27g
- sugars5g
- fibre3g
- protein19g
- salt0.69glow
Method
step 1
Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the 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.
step 2
Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.
