Breakfast Tortilla


  • 2 flour tortillas
  • ½ a mild onion, peeled and finely chopped
  • 1 tablespoon olive oil
  • 2 small green tomatoes, or tomatillos, chopped
  • 2 yellow tomatoes, seeded and chopped
  • 2 red tomatoes, seeded and chopped
  • 1 green chilli, seeded and sliced
  • pinch of salt
  • chilli powder – optional
  • 2 tablespoons grated Bramley apple, or jicama
  • 2 tablespoons chopped fresh coriander, or basil
  • 100 g (4 oz) cooked left-over chicken, ham, salmon, smoked haddock or other fish
  • 2 or 3 large free-range eggs, lightly beaten
  • 2 tablespoons cream cheese – optional


Wrap the tortillas in foil, and warm in the oven.

Fry the onion until soft, and then stir in the tomatoes and chilli, and cook until soft. Add salt, and a little chilli powder, if you like. Then stir in the apple and herbs.

Remove 2 tablespoons of the mixture, and put to one side to be served as a salsa with the tortilla.

Stir in the meat or fish, and then the eggs, and stir until just set. Spread the tortillas with the cream cheese, if using it, and spoon on the egg mixture.

Roll up, and serve on heated plates with the salsa, and, if you like, a little crisp fruit salad, sprinkled with lime juice. Plain red tomatoes can be used in place of the green and yellow ones.