Ham and roasted pepper tortilla
Serves: 2, with leftovers
Prep time: 25 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Ham and roasted pepper tortilla
Tinned potatoes are great for this shortcut supper, or you can always use leftover cooked potatoes instead. The tortilla also
makes a good take-to-work lunch the next day
Serves: 2, with leftovers
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (1 of 3 portions)
Calories
312Kcal
Fat
16gr
Saturates
4gr
Carbs
19gr
Sugars
6gr
Fibre
3gr
Protein
20gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 6 tsp extra-virgin olive oil
- 2 onions, sliced
- 1 x 560g tin peeled new potatoes
- 100g roasted peppers from a jar
- 6 medium eggs
- about 100g ham, shredded
- ½ tbsp Dijon mustard
- 1 tsp white wine or cider vinegar
- 90g baby salad leaves
- 1 large carrot, pared into ribbons
- 1 tbsp mixed seeds, toasted
Step by step
- Heat 2 teaspoons of the oil in an ovenproof frying pan, about 20cm base diameter. Fry the onions for 5-6 minutes until just turning golden.
- Meanwhile, drain and slice the potatoes and peppers. Add to the onions and cook for 2-3 minutes, stirring, to heat through. Beat the eggs and some seasoning in a jug then tip in the hot veg from the pan and stir to combine, adding the ham.
- Heat 2 teaspoons of oil in the pan and preheat the grill to medium. Pour the egg mixture into the pan and cook on a medium-low heat for 8 minutes, using a spatula to release the edges of the tortilla as it starts to set, until it is golden brown underneath and most of the egg has cooked through.
- Meanwhile, shake the mustard, vinegar, 2 teaspoons of oil, seasoning and 1 tablespoon of water together in a jar. Toss the salad leaves, carrot and toasted seeds together in a bowl and drizzle with the dressing.
- Transfer the tortilla pan to the grill and cook for 3-4 minutes or until golden brown on top and set. Cut into wedges and serve one-third of the tortilla per person with the salad.
