Fluffy vegetarian tortilla is a great meal to make with older children – this one’s filled with peppers and potatoes

Prep:10 mins

Serves 3 – 4

500g waxy potato, such as Charlotteknob of butter2 small onions, finely sliced1 red pepper, finely chopped8-9 eggs1 x 25g pack chives

STEP 1Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.STEP 2Heat a knob of butter in a medium (about 24cm) frying pan over a low heat, add the onions and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.STEP 3Put the potatoes in a steamer over boiling water for 10 – 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 – 10 mins until just cooked through and drain well.STEP 4Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.STEP 5Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath – you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

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