Breakfast Tortilla
ingredients
15 medium eggs
1 tablespoon of olive/rapeseed oil
200g cooked and sliced new potatoes
200g cherry tomatoes
200g mushrooms, sliced
5g parsley
Salt and pepper to taste
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
Pre heat the oven to 160°C. Roughly chop the
potatoes, tomatoes and mushrooms.
Line a baking tray or saucepan with parchment
paper. Chop the parsley.
Spread the chopped ingredients across the tray.
Whisk the eggs together with the parsley and
pour over the filling.
Bake at 160°C until cooked and the core
temperature is reached.
Portion and serve.
Important information
Important information:
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.