Ham and roasted capsicum tortilla
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
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.
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