Tortillas are good eaten hot or cold. You could cook this for your own supper and then wrap a piece up in foil in the morning for your child’s lunchbox.
110g cooked new potatoes, cut into slices 1 tbsp olive oil 1 small onion, finely chopped 125g courgette, thinly sliced 2 medium tomatoes, skinned, de-seeded and roughly chopped 4 eggs 1 tbsp milk 2 tbsp freshly grated parmesan cheese a little salt and pepper
Heat the oil in a seven or eight in non-stick frying pan. Add the onion and sauté for two minutes. Add the sliced courgettes and sauté for eight minutes. Add the tomatoes and cook for two minutes, then stir in the sliced new potatoes. Beat the eggs together with the milk, parmesan and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about five minutes or until the eggs are set underneath. Preheat the grill to high.