Spicy Tortilla

5 from 9 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 100 g 1 green pepper / cleaned
  • 90 g 3 mushrooms / cleaned
  • 60 g 1 Onion peeled
  • 15 g 1 piece of ginger peeled
  • 10 g 2 cloves of garlic peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 35 g 2 slices of ham
  • 25 g 2 spring onions, cleaned
  • 2 piece Eggs
  • 1 tbsp Olive oil
  • 1 tsp Chicken broth instant
  • 0,5 tsp Mild curry powder
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 radish for garnish


  • Clean, wash and dice the peppers. Clean / brush the mushrooms, remove the stems and dice. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Cut the ham into strips. Clean and wash the spring onions and cut into rings. Beat the eggs and whisk with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Heat olive oil (1 tbsp) in a pan, fry the vegetables in it / stir-fry. Season with instant chicken broth (1 teaspoon) and mild curry powder (½ teaspoon) and simmer / fry for 5 - 6 minutes. Stir it again and again. Add the ham strips, fry them briefly and sprinkle everything with the whisked eggs. Let everything set, add the spring onion rings and carefully turn everything 2 - 3 times. Arrange on a plate and serve garnished with a radish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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