- 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
Mini Tortillas with Roasted Organic Peppers and Mushrooms
24 people
35 min
Ingredients
Main
- 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
Copy TextPreheat 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.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat 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.
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