Free & Easy

Mini tortillas

These are a fun use for your cupcake tin and a really good way to use up all kinds of fridge leftovers. Be creative with the fillings – try cheese in all of them, and put bacon in some, peas and corn in others and a mix of all the above in some more – it keeps it interesting when you come to eat them! £1.14 per serving

  • 4
  • 10
  • 12
  • gluten free
  • 6 eggs, whisked with salt and pepper
  • 3 tbsp 50% Less Fat Crème Fraîche
  • 30g frozen peas
  • 30g sweetcorn (tinned or frozen)
  • 1 rasher smoked bacon, snipped into little pieces
  • 150g soft goat’s cheese, divided into small pieces
  • 1 tbsp chopped chives
  1. Heat your oven to 180°C/160°C fan/Gas 4. Whisk the eggs with the crème fraîche, then set aside.
  2. Lightly oil a cupcake baking tray (we used a miniature one). Then fill each of the ‘holes’ with different combinations of ingredients (excluding the chives) so they‘re about one third full.
  3. Pour the egg mixture over the ingredients in each tray hole, leaving ½ cm at the top of each one.
  4. Top each with a pinch of chopped chives and place in to the oven. Check them while cooking: you’re looking for them to rise up like soufflés and turn golden brown . Once this has happened (in around 12 minutes) remove them from the oven – they’ll then sink back down.
  5. Once the tortillas are cool enough to handle you can pop them out of the tray to cool down fully.

Each serving contains: Energy 1514kJ 359kcal (18%); Fat 6.8g (10%); Saturates 2g (10%); Sugars 35g (39%); Salt Trace (<1%) of your Reference Intake. Carbohydrates per serving: 64g