Chilli tomato & potato scramble
Prep
5 mins
Cook
15 mins
Servings
2
Difficulty
Easy
This is one of my go to weeknight dinners when I want something satisfying but quick. Potatoes are packed with potassium and vitamin B6, which is brilliant for keeping energy levels steady. The whole thing comes together in just 20 minutes, and you probably have most of the ingredients already in your kitchen. It's budget friendly too, which I always appreciate. The chilli gives it a lovely warmth while the fresh tomatoes and coriander brighten everything up. My family asks for this constantly, and honestly, it's so simple I sometimes feel a bit cheeky serving it up as dinner.
Ella x
Ingredients
- 350 gramsbaby new potatoes(halved)
- 1 tbspoil
- 4salad onion(salad onions, thinly sliced)
- ½ tspmild chilli powder
- 2tomatoes(finely diced)
- 4medium free range eggs(beaten)
- 1 tbspcoriander
Detail level
Instructions
- 1
Cook the potatoes in boiling water for 10 minutes or until tender, drain and roughly crush.
- 2
Heat the oil in a small saucepan and fry the potatoes, onions and chilli powder for 2-3 minutes. Add the tomatoes and cook for 1-2 minutes. Remove and keep warm.
- 3
In the same pan, add the eggs and stir gently until just scrambled. Stir in the potato mixture and coriander, season and serve.
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