Chilli Cheese Tortilla with Fresh Tomato Salsa
Recipe supplied by: Sharon Jackson
Ingredients
- CHILLI CHEESE TORTILLA
- 1 tbspn olive oil
- 1/3 onion thinly sliced
- 1 fresh chilli seeded and sliced
- 70g cold cooked potato thinly sliced
- 1/3 cup grated cheese
- 2 eggs (beaten)
- Salt and pepper
- FREST TOMATO SALSA
- 170 g fresh tomatoes, peeled, seeded and finely chopped
- 1/3 fresh green chilli, seeded and finely chopped
- ½ clove garlic
- 1 tbspn chopped fresh or preserved coriander
- 2 tbspn crushed pineapple
- juice ½ lime
- ¼ tspn salt
Method
- CHILLI CHEESE TORTILLA
- Heat 1 tspn of the oil in a large omelette pan over a low heat.
- Add the onion and chilli and fry gently, turning once or twice, for 5 minutes until softened.
- Add the cooked potato and fry over a low heat, stirring occasionally, for 5 minutes until lightly browned, taking care to keep the slices whole
- Using a slotted spoon, transfer the vegetables to a warm plate. Wipe the pan with kitchen paper, add the remaining oil and heat until really hot.
- Return the vegetables to the pan.
- Scatter the grated cheese over the top
- Pour the beaten egg into the pan, making sure that they seep under the vegetables and cover the base.
- Cook the tortilla over a low heat, without stirring until set.
- Slide it out of the pan onto a dish and serve hot, cut into wedges, garnish with the salsa on the side
- FREST TOMATO SALSA
- Place the tomatoes, chilli, garlic, coriander, lime juice, crushed pineapple and salt in a bowl
- Mix well and set aside
Cooking Tips & Tricks
To serve
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To serve, cut Tortilla into wedges, garnish with the salsa on the side |
- Number of serves: 1 (double quantity for each extra person)
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 08.07.2015
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