1 tbsp sunflower oil

1 red chili, deseeded and shredded

2 tsp curry spices (we used coriander, cumin and turmeric)

300g tomatoes

500g cooked potatoes, sliced

bunch cilantro, stalks finely chopped, leaves roughly chopped

8 eggs, beaten


Heat the oil in a large frying pan. Fry the half the chili for 5 mins until softened.

Tip in the spices, fry for 1 min more, then add the tomatoes, potatoes and cilantro stalks to the pan.

Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.

Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set.

Scatter the cilantro leaves and remaining chili over the top, slice into wedges and serve with a green salad.

Recipe adapted from: Good Food

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