Pea, ham and egg tortilla pie

Pea, ham and egg tortilla pie
  • Prep: 10 mins
  • Cook: 25 mins

One of Ellie Taylor's favourite family-friendly mid-week meals, that can be can be sliced, frozen and enjoyed throughout the week. 

Ingredients

  • a little vegetable oil
  • 1 large whole wheat tortilla
  • 6 medium British Lion eggs
  • 150g Greek style natural yogurt
  • salt and ground black pepper
  • 125g frozen peas
  • 2 slices (about 60g) sliced ham, chopped
  • 40g cheddar cheese, grated
  • a few chives to finish

Method

  1. Preheat the oven to Fan 200oC Gas Mark 6. Brush the tortilla with a little oil and place oiled side down into the base of a 21cm spring-clip cake tin.
  2. Put the peas in a jug, cover with boiling water and leave for 3 mins before draining. Beat 2 of the eggs with the yogurt and season with pepper and a little salt - don’t worry if it looks a bit curdled. 
  3. Scatter the drained peas over the base of the tortilla, along with the ham and egg mix and stir a bit to mix. 
  4. Place the tin on a tray, make 4 hollows in the mixture and carefully crack an egg into each. Sprinkle with the cheese (and chives if your lot like them) and bake for 25 mins. After this time the eggs will be a bit wobbly. 
  5. Remove from the oven and leave to cool for about 10 mins (long enough to get them sitting down!) then cut into wedges and serve with salad or halved  tomatoes (salsa, or ketchup or Sriracha or Tabasco depending what your lot like with eggs!)
     

Click on the stars to rate this recipe:

5 / 5 rating (1 vote)