Frankfurter and mushroom tortilla

Frankfurter and mushroom tortilla
  • Serves icon Serves 4
  • Time icon Ready in 25 minutes

Frankfurters aren’t just for hot dogs. Try them in this tortilla recipe with mushrooms, onions and good handful of parsely.

Nutrition: per serving

Calories
485kcals
Fat
37.1g (11.5g saturated)
Protein
27.8g
Carbohydrates
11.9g (3.1g sugar)
Salt
2.7g
Calories
485kcals
Fat
37.1g (11.5g saturated)
Protein
27.8g
Carbohydrates
11.9g (3.1g sugar)
Salt
2.7g

Ingredients

  • 1 tbsp vegetable oil
  • 350g frankfurters, cut into chunks
  • 1 onion, finely sliced
  • 200g white mushrooms, sliced
  • 6 large eggs
  • 2 slices white bread, torn into pieces
  • Good handful of fresh curly parsley, chopped, plus extra to garnish

Method

  1. Heat the oil in a 23cm heavy-based, ovenproof frying pan over a medium heat. Add the frankfurters and cook for 3-4 minutes, stirring, until golden. Remove and set aside.
  2. Add the onion to the pan and cook, stirring, for 5 minutes, until softened. Add the mushrooms, cook for 3-4 minutes, then stir in the frankfurters.
  3. Meanwhile, preheat the grill to high. Beat the eggs in a bowl with 3 tablespoons water. Add the bread and parsley and season. Pour into the frying pan and cook over a medium-low heat for 8 minutes or until just set and golden underneath.
  4. Pop the frying pan under the grill for 2-3 minutes, to brown the top slightly. Scatter with the extra parsley, cut into quarters and serve with a green salad.

delicious. tips

  1. For vegetarians, use 1 diced courgette instead of the frankfurters.

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