Pepper baked tortillas

 

pepper baked tortillas

I’m still playing about in the kitchen trying to make my packed lunches much more interesting and significantly cheaper. I’m still using the Sainsbury’s basics range too as much as I can. Looking at the contents of the little tubs of leftovers in the fridge I found the following. Cold potatoes, half an onion, a few olives and a slice of ham. Now with the addition of an egg that lot screams fritatta or a tortilla. Not having a small pan deep enough to make a proper tortilla, I was really worried I’d end up taking a slice of omelette in my lunchbox. I needed a way to contain the eggy deliciousness. I could use pastry but didn’t fancy a quiche. As I reached for the peppers to add to my  omelette, a thought struck me. Could I bake my tortilla in the pepper? Well there was only one way to find out!

chopped ingredients

Ingredients (makes 2)

2 basics peppers tops removed and deseeded

2 basics eggs – beaten

2 basics mushrooms chopped

2 cold waxy potatoes chopped

small amount of onion finely chopped

1 clove basics garlic

small piece of ham chopped

small knob of butter

salt and pepper

How to

• Preheat the oven to 200c
• Remove the top from the pepper and deseed. Place peppers in an oven proof dish.

prepared peppers

• Melt the butter in a small pan and fry off the onion, garlic and mushrooms until soft. Allow to cool.
• Beat the eggs, stir in the potatoes, ham and the cooled oniony mixture.
• Salt and pepper the interior of the peppers.
• Spoon the mixture into the peppers, place the lids on top and slide into the oven.

filled peppers

• Bake for 35 minutes.
• Eat warm with a crisp cool green salad or cold with a hunk of bread as a tasty lunchtime meal.

pepper baked tortillas

I added olives to my tortilla as I had them. This dish uses up what ever you have to hand. Spring onions, fresh herbs, tomato. You decide, it’s your lunch!

One step on from a packed lunch is a picnic. I’d love to be able to turn every packed lunch into one if I had the chance! So, I’m sharing this recipe in the August Tea Time Treats round up  – Picnic foods. Hosted so ably by Karen at Lavender and Lovage and Janie at The Hedgecombers, I try to join in as often as I can.

Advertisement