Spiced tortilla

Ingredients

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

Method

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.

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