Potato and spring vegetable tortilla

Potato and spring vegetable tortilla
  • Serves: 4
  • Cook time: Ready in about 40 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

This tastes just as good from the fridge as it does warm, so it's perfect as a take-to-work lunch.


  • 400g potatoes, peeled and cut into bite-sized pieces
  • 110g spring greens, finely shredded
  • 110g fresh or frozen peas
  • 200g asparagus tips, roughly chopped
  • Low calorie cooking spray
  • 3 shallots, finely chopped
  • 8 large British Lion eggs, lightly beaten
  • A handful of fresh mint leaves, finely chopped
  • Salt and freshly ground black pepper
  • 60g reduced-fat mozzarella cheese, finely diced
  • Mixed salad leaves, to serve


  1. Boil the potatoes in a large pan for 10 minutes. Add the spring greens, peas and asparagus and boil for a further 4-5 minutes. Drain thoroughly and set aside until needed.
  2. Heat a non-stick frying pan sprayed with low calorie cooking spray over a medium heat. Add the shallots and stir-fry for 5 minutes. Add the potatoes, vegetables, eggs and mint. Season well. Reduce to a low heat and cook for a further 8-10 minutes.
  3. Remove the pan from the heat and scatter over the mozzarella. Brown the top of the tortilla under a grill for 3-4 minutes, then allow to cool slightly.
  4. Turn the tortilla out onto a serving plate. Cut into wedges and serve warm with a large mixed salad.

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