Chicken, Potato & Pea Tortilla

Ingredients

• 85g plain leftover cooked chicken from Dinner 1, shredded
• 1¾ potatoes, peeled or unpeeled, thinly sliced or diced small
• 1 onion, finely sliced
• 1 pepper, finely diced
• 60g frozen peas
• 2 eggs
• 1 tbsp rapeseed or olive oil
• ½ tsp mild paprika
• 1 tsp dried mixed herbs or parsley

Method

1. Boil or steam the potatoes for 8–10 minutes until just tender, then drain. This speeds up the tortilla and avoids hard potato pieces.
2. Heat oil in a non-stick frying pan. Add onion and pepper. Cook for 5–6 minutes until soft.
3. Add the cooked potatoes, peas, shredded leftover chicken, paprika and herbs. Cook for 3–4 minutes until the peas are cooked and the chicken is hot.
4. Beat the eggs in a bowl. Do not add salt.
5. Pour the eggs over the potato mixture. Cook gently over low heat for 8–10 minutes until mostly set around the edges.
6. Finish under the grill for 3–5 minutes, or flip carefully, until the egg is fully set all the way through.
7. Remove babies portion before adding adult salt, chilli or pepper.
8. Let it cool for a few minutes before cutting into wedges.