Cheesy egg tortilla with chickpea and tomato salad
Chef:
First 1000 Days
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
