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Pea, new potato and mint tortillas

  • 4.5 Star
  • Timer
    Cook 40 min
  • Chart 342.0 cal/
  • Chef hat Medium


Slice the onions. Finely chop the garlic clove. Beat the eggs. Chop the fresh mint.


  1. 1 Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain, refresh under cold running water, then thickly slice.
  2. 2 Cook the peas in boiling salted water for 2-3 minutes. Drain and refresh under cold running water.
  3. 3 Heat 1 tbsp of the oil in a 28cm ovenproof frying pan and add the onion. Cook over a medium heat for 6-8 minutes, stirring occasionally, until softened and golden.
  4. 4 Add the garlic and cook for a further minute, then spoon the mixture into a large bowl and leave to cool.
  5. 5 Add the eggs, peas, potatoes and mint to the bowl, and season.
  6. 6 Wipe the pan with kitchen paper, add the remaining oil and place it over a medium heat until hot, then carefully pour in the egg mixture.
  7. 7 Push the potatoes around in the pan to even them out, then cook for 4-5 minutes. The tortilla should be almost set.
  8. 8 Place the pan under a hot grill until the tortilla is golden and set.
  9. 9 Garnish with mint leaves, cut into wedges and serve with salad.

4 Reviews

  • Barnz

    Nicest pie I've ever eaten!

  • Ross

    Pretty good! Some changes to the recipe: add an egg and slice the potatoe thinner. 🙂

  • Lynda

    Tasty. Would use a little less potato next time. Needs plenty seasoning.

  • H

    I sometimes take this into work for lunch. Easy to adapt but works well as it is.

  • Average per serving
  • Calories 342.0kCal
  • Fat17.5g
  • Saturated3.3g
  • Salt0.2g
  • Carbohydrates32.0
  • Sugar5.0g
  • Protein14.2g
  • Fibre7.1g