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.

Serves
4

Main ingredients
Eggs, Cheese, Vegetables

Recipe Type
Easy, Healthy, Kids Food, One Pot

Level of Difficulty
Easy

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