Serves : 4 servings
Preparation time : 25 minutes (plus grilling and baking time)
Ingredients :
Preparation time : 25 minutes (plus grilling and baking time)
Ingredients :
1) 8 tortillas
2) 250 g sweetcorn kernels (frozen)
3) 200 g peas (frozen)
4) 150 g mixed pickles
5) 3–4 tbsp peanut oil
6) 6 eggs
7) salt
8) pepper
9) chilli powder
10) cumin powder
11) 1/2 bunch coriander leaves
12) 200 g grated cheddar cheese
2) 250 g sweetcorn kernels (frozen)
3) 200 g peas (frozen)
4) 150 g mixed pickles
5) 3–4 tbsp peanut oil
6) 6 eggs
7) salt
8) pepper
9) chilli powder
10) cumin powder
11) 1/2 bunch coriander leaves
12) 200 g grated cheddar cheese
Preparation Method :
1) Roll up the tortillas individually,
cover in aluminium foil and heat in the oven at 150 °C (Gas Mark 2, fan
oven 130 °C) for about 12 minutes.
2) Allow the sweetcorn kernels and peas to thaw a little. Put the mixed pickles in a sieve and drain well. Then cut into small pieces. Heat the oil and sauté the vegetables for approx. 5 minutes.
3) Break the eggs and season. Add to the vegetables and allow to cook for approx. 3–5 minutes whilst stirring. Wash and dry the coriander leaves, remove the leaves and chop finely.
4) Fill the tortillas with the egg mixture, sprinkle with cheese and grill for approx. 5 minutes until golden brown. Serve sprinkled with coriander. A fresh tomato salsa goes well with this dish.
2) Allow the sweetcorn kernels and peas to thaw a little. Put the mixed pickles in a sieve and drain well. Then cut into small pieces. Heat the oil and sauté the vegetables for approx. 5 minutes.
3) Break the eggs and season. Add to the vegetables and allow to cook for approx. 3–5 minutes whilst stirring. Wash and dry the coriander leaves, remove the leaves and chop finely.
4) Fill the tortillas with the egg mixture, sprinkle with cheese and grill for approx. 5 minutes until golden brown. Serve sprinkled with coriander. A fresh tomato salsa goes well with this dish.
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