Quick & Easy

Potato and pastrami tortillas

This tasty Spanish egg dish is perfect for the lunchbox or as a light dinner with salad.
Potato and pastrami tortillas



1.Boil, steam or microwave potato until just tender; drain.
2.Meanwhile, heat oil in a medium non-stick frying pan; cook brown onion and pastrami until crisp. Drain on absorbent paper.
3.Whisk eggs in a bowl with cream, green onion and cheeses. Add potatoes and pastrami mixture; toss gently.
4.Pour mixture into heated, oiled medium non-stick frying pan; cook, covered, over low heat for 10 minutes or until tortilla is just set. Carefully invert tortilla onto a plate, then slide back into pan. Cook, uncovered, for about 5 minutes or until cooked through.
5.Serve with salad, if desired.

Not suitable to freeze or microwave.


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