Heat the oil in a large frying pan.
Fry the onion and half the chilli for 5 mins until softened.
Tip in the spices and fry for another 1 min.
Add the cherry tomatoes, potatoes and coriander stalks to the pan.
Pour the eggs over the veg and leave to cook gently for 8-10 mins until almost set.
Heat the grill.
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.
|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4|
|Calories from Fat: 213 (48%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 846mg||260 %|
|Sodium 293.4mg||10 %|
|Potassium 1048.4mg||28 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 25.6g|
|Protein 28.9g||41 %|
Powered by: USDA Nutrition Database
Calories per serving: 441
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