1 tbsp sunflower oil
1 red chili, deseeded and shredded
2 tsp curry spices (we used coriander, cumin and turmeric)
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