Spanish-style tortilla wedges

Spanish-style tortilla wedges

These easy egg, potato and vegetable wedges are delicious hot or cold, so they’re great for taking to school (or work) instead of sandwiches.

By , 21 September 2015
Spanish-style tortilla wedges
  • Ready in: 60 mins
  • Serves: 6
  • Price: 58p per serving
Nutritional Info
Each 171g serving contains
  • Fat 10.4
  • Sat Fat 3.9
  • Sugar 3.2
  • Salt 0.51
  • Cals 195
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 477kJ/114kcal.
  • 1 red onion
  • 1 red pepper
  • 1 tsp olive oil
  • 200g Charlotte potatoes, boiled and left to cool
  • 100g frozen peas
  • 6 medium eggs
  • 2 tbsp milk
  • 75g Chosen by you 30% Less Fat Mature Light British Cheese, grated
  • Salad, to serve
  • This recipe is part of our 'Give Mum a break' series with instructions for children.

  • Peel the red onion and carefully cut it into thin slices – kids should get a grown-up to help with this. Halve the red pepper. Scoop out the seeds and white bits inside, and remove the stalk. Cut the pepper into thin slices.

  • In a 30cm frying pan, heat the oil, then add the onion. Cook for 4-5 minutes until soft but not browned. Add the pepper and cook for another 2-3 minutes, until it begins to soften.

  • Slice the potatoes and scatter evenly over the vegetables in the pan. Turn the heat down to low, then add the frozen peas.

  • Beat the eggs together with the milk, then stir in the cheese. Pour in the pan and continue to cook over a low heat for 25-30 minutes, until just set on the top.

  • With the help of an adult, hold a large plate over the pan and turn over so the tortilla is on the plate, golden-side up. Slide it back into the pan and cook for another 3-4 minutes.

  • Allow to cool, then cut into wedges. Serve with salad on the side.

  • The kids can experiment with alternative fillings – try adding cooked meats, such as roast pork or chicken, if you’ve got leftovers to use up.