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Photo of Ham and roasted capsicum tortilla by WW

Ham and roasted capsicum tortilla

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
2
Difficulty
Moderate
An egg will last seven times longer if kept in the refrigerator instead of at room temperature.

Ingredients

Red skin potato

240 g, (3 small), peeled, thinly sliced

Roasted capsicum, not in oil

⅓ cup(s), (45g), thinly sliced

Fresh chives

1 tbs, finely chopped

97% fat-free deli sliced ham

100 g, chopped

Ground paprika

¼ tsp, mild

Egg(s)

3 medium

Fresh rosemary

2 tsp, finely chopped

Reduced-fat cream

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook potato in a large saucepan of boiling salted water for 5 minutes or until just tender. Drain. Transfer to a medium bowl and add capsicum, chives, ham and paprika. Mix well to combine.
  2. Whisk eggs, rosemary and cream together in a jug. Season with salt and freshly ground black pepper.
  3. Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Add potato mixture and cook for 2–3 minutes. Pour egg mixture over potato mixture, shaking gently to loosen from base of pan. Cook for 8 minutes or until the base is golden and set.
  4. Meanwhile, preheat grill to medium-high. Transfer tortilla pan to grill and cook for 5–7 minutes or until top is golden and set. Cool for 5 minutes. Cut into wedges and serve.

Notes

SERVING SUGGESTION: Mixed salad.

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