SW recipe: Red pepper tortilla with crushed potatoes



250g baby new potatoes, halved


1 onion, finely chopped

1 tsp cumin seeds

1/4 tsp ground cinnamon

2 garlic cloves, finely chopped

200g frozen chopped spinach, defrosted and drained well

200g roasted red peppers in brine from a jar, drained, rinsed and roughly chopped

5 eggs

A small handful of fresh flat-leaf parsley, finely chopped

Salt and freshly ground black pepper

A mixed leaf and grated carrot salad dressed with lemon juice, to serve


1 Boil the potatoes for 12-15 minutes. or until tender. Drain and set aside.

2 Meanwhile. place a 20-23cm ovenproof frying pan sprayed with Frylight over a high heat and stir-fry the onion for 1-2 minutes. Add the cumin, cinnamon. garlic. spinach and peppers and stir-fry for a further 1-2 minutes.

3 Lightly beat the eggs, add the parsley and season. Pour into the frying pan with the veg mix, tipping the pan to make sure the eggs are evenly spread. Run the heat to medium-low and cook for 8-10 minutes. or until the tortilla is set at the bottom.

4 Preheat your grill to high. Put the frying pan under the grill and cook for 1-2 minutes. or until the top is set and golden.

5 Lightly crush the potatoes and season. Cut the tortilla into wedges and serve with the crushed potatoes and salad.
Syns per serving: Extra Easy FREE

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