River Cottage

1. cut the tortilla into small triangles

2. melt the butter or coconut oil in a frying pan, turning up to a high heat

3. fry the tortilla on both sides until crispy, then place on kitchen paper to cool

4. turn the temperature of the pan down, and then add the red onion, tomato, marrow/courgette, chillies and salt

5. fry until the onion is soft.

6. add in the crispy tortillas and the egg. and cook for 2 minutes.

7. serve topped with salsa and cheese, or more chilli flakes.

cook's notes: to veganise this recipe, replace the egg with a little crumbled tofu. to gluten free-ify this recipe, substitute the tortilla for a gluten free flatbread of your choice.