Photo of Tortilla with ham, pepper & watercress by WW

Tortilla with ham, pepper & watercress

Points® value
Total Time
25 min
10 min
15 min
This is perfect as a light lunch served with a mixed green salad.


Calorie controlled cooking spray

5 spray(s)

Red pepper

¼ medium, chopped

Spring Onions

2 medium, finely chopped


1 bunch(es), chopped roughly

Potatoes, Raw

100 g, cooked, cut into chunks

Wafer thin ham

25 g, sliced

Egg, whole, raw

2 medium, raw

Skimmed Milk

2 tablespoon(s)


1 pinch, and black pepper, freshly ground


  1. Spray a small (15–20cm/6–8 inches) nonstick frying pan with low fat spray. Add the pepper and spring onions and cook gently for 2 minutes, until softened. Add the watercress and cook briefly until wilted.
  2. Remove the pan from the heat and arrange the cooked potatoes evenly over the base of the pan. Sprinkle the cooked ham on top.
  3. Beat the eggs and milk together, season with a little salt and pepper, then pour into the pan. Cook over a low heat until the base sets (3–4 minutes). Place the pan under a hot grill to set and brown the surface.
  4. Slide a knife around the edge of the pan and carefully transfer the tortilla to a warm plate. Serve with a mixed green salad.