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Mini Tortillas with Roasted Organic Peppers and Mushrooms


Ingredients

  • 1 tablespoon rapeseed oil
  • 1 medium organic red pepper, cut into small dice
  • 1 medium organic yellow pepper, cut into small dice
  • 1 medium organic red onion, cut into small dice
  • 1 medium organic potato, peeled and cut into small dice
  • 100g mushrooms, cleaned and sliced
  • 1 garlic clove, peeled and chopped
  • Salt and freshly ground black pepper
  • 8 organic eggs
  • 100mls milk
  • 50g good quality organic hard cheese, grated
  • Handful of fresh parsley, chopped

Method

Preheat oven to Gas Mark 4, 180°C (350˚F). Heat a little oil in a frying pan over a medium heat. Place the prepared peppers, onion, potato, mushrooms and garlic in a bowl and mix with a tablespoon oil. Season with a little salt and black pepper and then add the mixture into the frying pan. Allow the vegetables to cook for 10-15 minutes until softened but not browned. Stir frequently. Grease mini tortilla. Meanwhile whisk the eggs and milk together. Add ⅔ of the cheese and the parsley. Season with a little salt and black pepper then add in the cooked vegetables. Spoon the mixture into the prepared tins.Sprinkle over the remaining cheese. Bake for 8-10 minutes or until tops are golden and the centres are set. Let them rest for a couple of minutes before serving.