Go Back
–+ servings
A metal frying pan with egg tortilla with salsa on top. A cloth is wrapped around the handle to protect hands.

Tortilla with Salsa

Recipe by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Breakfast
Servings 4

Ingredients
 

  • 600 g baby potatoes
  • 1 tablespoon olive oil
  • 1 red onion chopped
  • 8 large eggs
  • ½ cup 125ml evaporated skim milk
  • 80 g cheddar crumbled
  • 200 g low-fat natural Greek-style yoghurt
  • basil leaves to serve (optional)

SALSA

  • 2 spring onions white and green parts thinly sliced
  • 250 g cherry tomatoes quartered
  • 2 tablespoons red wine vinegar
  • ½ cup basil leaves

Instructions
 

  • To make the salsa, combine all the ingredients in a bowl. Season with freshly ground black pepper and set aside.
  • Cook the potatoes in a large saucepan of boiling water for 12–15 minutes or until just tender. Drain and cool slightly before cutting in half.
  • Heat the olive oil in a 22cm flameproof non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes or until starting to soften. Add the potato and cook, tossing occasionally, for 5 minutes or until golden and crisp.
  • While the potato is cooking, whisk together the eggs and milk in a jug. Season with freshly ground black pepper.
  • Reduce the heat to low. Pour the egg mixture over the potato and onion and cook, gently stirring occasionally, for 1 minute. Sprinkle over the cheddar and cook, untouched, for 8–10 minutes or until the egg has set firmly in the centre.
  • Meanwhile, preheat the oven grill to high.
  • Transfer the pan to the grill and cook for a further 2 minutes or until the top is set and golden. Remove and leave to rest for 5 minutes before turning out and slicing.
  • Serve the tortilla warm topped with yoghurt, salsa and a sprinkling of basil leaves, if desired.

Notes

Recipes extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Available now, Macmillan Australia, RRP $34.99.
Recipe extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Available now, Macmillan Australia, RRP $34.99.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.