Feta and pea rosti tortilla

Feta and pea rosti tortilla
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make

This veggie feta and pea frittata is fresh and filling. It’s good cold too – in a lunchbox or for a picnic.

Nutrition: per serving

Calories
388kcals
Fat
26.9g (12g saturated)
Protein
23.3g
Carbohydrates
15g (2.1g sugar)
Fibre
3.8g
Salt
1g
Calories
388kcals
Fat
26.9g (12g saturated)
Protein
23.3g
Carbohydrates
15g (2.1g sugar)
Fibre
3.8g
Salt
1g

Ingredients

  • 2 tbsp olive oil
  • 2 red-skinned potatoes such as desirée (about 225g), coarsely grated, rinsed and squeezed dry
  • 4 large free-range eggs
  • 200g feta
  • 150g frozen petits pois (we like Birds Eye)
  • Small bunch of chives, snipped
  • Italian leaf salad to serve

Method

  1. Heat the oil over a medium heat in a 23cm non-stick frying pan. Cook the grated potatoes for a few minutes until they begin to soften.
  2. Meanwhile, beat the eggs and cube the cheese, then mix together with the peas and snipped chives and season well. Preheat the grill.
  3. Tip the egg mixture over the potatoes and cook over a gentle heat for 10-12 minutes until almost set. Pop the pan under the grill and cook for 3-5 minutes until puffed, golden and cooked through. Cut into wedges and serve with the salad.

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4.5 votes

Reviews

Read what others say...

  1. I love this little recipe. It’s really tasty and easy to do, especially when getting home from a long day at work and not wanting to go to town in the kitchen.

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4.5 votes

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September 2019