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Jamie's mini veg tortillas recipe

Jamie's mini veg tortillas recipe

60 ratings

Jamie says: "Pack up a few of these tasty bites and that’s the family picnic sorted! Plus, they’re brilliant for getting more of the good stuff into kids. Cooked in a muffin tin, you can easily batch up and freeze these mini tortillas for later." See method

  • Serves 4
  • Takes 35 mins
  • 100 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free


  • 200g new potatoes
  • 6 eggs
  • 200g frozen sweetcorn
  • 100g hard cheese, such as Red Leicester or Cheddar
  • 200g cherry tomatoes
  • 6 spring onions
  • 15g fresh chives or parsley
High in vitamin B12, which supports normal blood cell formation

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 13%
  • Sugars

    1g 1%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 4.5g Protein 6.9g Fibre 1.1g


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  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in the microwave for 5 mins until softened. Meanwhile, crack the eggs into a large bowl, add the sweetcorn, grate in most of the cheese, and quarter and add the tomatoes. Slice the spring onions and herbs, and roughly chop the potatoes (once cool enough to handle). Put it all in the bowl, season and mix well.
  2. Cut out 12 pieces of baking paper into squares just larger than each compartment of a muffin tin, briefly scrunch under cold water and fold each piece into the compartments (wetting the paper will make it easier to shape).
  3. Ladle the egg mixture into each compartment. Grate over the remaining cheese and bake for 20 mins or until golden. Allow to cool before removing from the tin.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes

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