Cheesy egg tortilla with chickpea and tomato salad

Cheesy egg tortilla with chickpea and tomato salad

2 potatoes – boiled and chopped into bite size pieces

1 onion – chopped finely

1 tbsp rapeseed oil for frying

4 free range eggs, whisked

25g hard cheese such as cheddar, edam or gouda, grated ( low fat optional)

75g mushrooms, sliced

60g spinach

Chickpea & tomato salad:

80g of cherry tomatoes, halved or quartered

200g chickpeas

1/2 small red onion

1 tbsp olive oil

Black ground pepper to season

Gently cook the onion and chopped potatoes in the oil in a frying pan.

Add the eggs, mushrooms and spinach and sprinkle with the cheese.

Cover with a lid until the eggs are fully cooked (firm to touch).

Place under a hot grill until golden in colour.

To make the salad, mix the cherry tomatoes, chickpeas, and onion in a bowl. Drizzle over the olive oil and season with black pepper.

Serve the tortilla warm with the salad on the side.


Main ingredients
Eggs, Cheese, Vegetables

Recipe Type
Easy, Healthy, Kids Food, One Pot

Level of Difficulty

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