Top Tortilla Wedges

During the week I had a slice of this at a local cafe. I didn’t really want it but the staff member suggested it to me so I thought, why not. It was great.

Then, on Friday night, Miss5 comes up to me with a book called 100 Things For Kids To Make & Do opened to a page showing wedges of Spanish omelette and asks if we can make it together.

I took it as a sign.

These Tortilla Wedges are easy to put together. Only potential problem for us was we didn’t have any Cajun spice in the pantry so we made our own (1/2 tsp each cumin, paprika, coriander, couple of pinches salt, cracked pepper, oregano – mix well). This is also, as we proved today, a great recipe for leftover potato and pumpkin.



2 tsp oil

1 large potato, cut into small chunks

1/8 pumpkin, cut into small chunks

1 onion, chopped

100gms mushrooms, sliced

1 cup  peas (frozen)

1 cup corn (can)

4 eggs

2/3 cup milk

2 tsp Cajun spice

2 tbsp chopped spinach or parsley

salt & pepper


TIP: use a frying pan you can stick under a grill – you don’t want to fill the kitchen with fumes from melting plastic.


Step One. Heat oil and fry potatoes, pumpkin and onion in fry pan. Stirring the mix, cook for 3 minutes. Turn down heat, cover, and fry for another 10 minutes, or until potatoes are just tender. If your potato and pumpkin are leftovers, just fry the onion and move quickly onto step two, adding the potato and pumpkin with the mushrooms.

Step Two. Add mushrooms and cook for a further 3 minutes, stirring.

Step Three. Mix in pumpkin, peas and corn.

Step Four. In a bowl, mix eggs, milk and Cajun spice, adding salt and pepper to taste.

Step Five. Pour egg mixture over flattened vegetable mix and top with spinach or parsley. Cook for 10 minutes.

Step Six. To cook the top of the tortilla, place frying pan under grill.


Slice up like a pizza and serve hot or cold. They make a great lunch idea for the kids.


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