Potato wedge tortilla

This vegetarian tortilla tastes great hot out of the pan but just as good served cold in a sarnie – ideal budget student grub

  • Ready in 30-40 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 467
  • fat 30g
  • saturates 9g
  • carbs 23g
  • sugars 0g
  • fibre 2g
  • protein 28g
  • salt 0.89g


  • 1 large potato
  • 1 tbsp sunflower oil
  • 1 small onion, halved and sliced
  • 1 red pepper, seeded and cut into chunks
  • 6 eggs
  • handful of grated cheddar, preferably mature


  1. Cut the potato into 8 wedges, don’t bother to peel it. Heat the oil in a non-stick frying pan. Add the wedges and fry gently for about 15-20 minutes, turning occasionally until golden and cooked through (they will cook more quickly if you put a lid on the pan). Scoop the potato out of the pan, add the onion and fry until it is soft and golden. Now add the red pepper and cook until softened. Tip the potatoes back in the pan.

  2. In a bowl, beat the eggs together with plenty of seasoning, then pour over the potato, pepper and onion. Keep pushing the egg mix around in the pan to make space for the uncooked egg to flow into.

  3. When the egg looks quite set, throw the grated cheese over and slide the pan under a hot grill for a few minutes until the cheese is golden and bubbly. Cut into wedges and dish up (salad is good with this, baked beans are even better).

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