Cheddar and Chilli Tortilla
Cheddar and Chilli Tortilla



  • 3 tbsp olive oil
  • 2 sliced onions
  • 750g new potatoes, sliced to 0.5cm thickness
  • 12 eggs
  • 200g cheddar, cut into small chunks
  • 65g chilli jam
  • 100g salad leaves
  • Fry the onions and a pinch of salt in the oil for 15 mins in a frying pan, or until soft and golden. Remove from the pan and set aside, and preheat the oven to 200C. Add 2 tbsp of oil to the pan, layer in the potatoes with 50ml water, cover and cook for 15 mins. Flip the potatoes, replace the lid and cook for 10 mins more.
  • Beat the eggs and season well. Return the onions to the pan and mix with the potatoes. Sprinkle with cheese, pour over the eggs and spoon the chilli over the top. Cook for 5 mins, and when starting to set around the edges, stick the pan in the oven for 15 mins to bake. When golden and puffy, remove from the oven and leave to rest for 5 mins, then flip onto a board and slice to serve.
1 hr
6 serving

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