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Egg Tortilla




2tsp Olive Oil

½ spring onion chopped

1 medium potato, peeled, diced, steamed

2 tbsp cooked, diced, fresh vegetables or frozen mixed vegetables

2 large eggs, beaten

2 tbsp cheese, grated



  1. Heat the oil in a small frying pan.

  2. Add the spring onion, potato and vegetables and fry for 6-8 minutes over a gentle heat stirring occasionally until the potatoes are slightly brown and vegetables are hot.

  3. Sprinkle on the grated cheese and then pour in the beaten eggs.

  4. Leave to cook without stirring until the underside is set. Place the pan under a preheated grill until the top is golden brown and the eggs are cooked all the way through. Slide the tortilla onto a chopping board and slice into fingers or triangles for finger food. Ideal for lunch or a quick supper

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