Red Pepper and Cheddar Tortillas

A savoury treat with a bit of a kick. These tortillas are easy to pack up and easy to eat; they're the perfect midday snack for all the family.


  1. 1 Preheat the oven to 180°C/350°F/Gas 4.

  2. 2 Place the pepper on a baking tray, drizzle with a 1 tbsp of the oil and roast for 25 minutes until soft. Leave to cool.

  3. 3 Slice the pepper into small pieces and place in a bowl with the spring onion, cheese and smoked paprika. Mix well

  4. 4 Line a 12-hole non-stick muffin tray with paper cases and divide the mixture evenly into each one.

  5. 5 Whisk together the eggs and milk, season, then spoon all this mixture over the filling.

  6. 6 Bake for 10-15 minutes until golden brown and the egg mixture has set (shake the tray; if the egg mixture doesn’t move, the tortillas are cooked).

  7. 7 Leave to cool in the tray before carefully removing with a pallet knife.


  • 1 large red pepper, deseeded
  • 1 bunch spring onions, finely chopped
  • 300g cheddar cheese, grated
  • 1 teaspoon smoked paprika
  • 6 large eggs, beaten
  • 300ml milk
  • 1 tbsp sunflower oil

Makes 12

Total time required 55 mins

  • Preparation time: 15 mins
  • Cooking time: 40 mins