Mexican-style wedges

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 16
Servings 2


Serving Change
  • 2
    medium-sized unbaked thin pizza bases without topping
  • 15
  • 1
    small onion, finely chopped
  • 1
    red chilli, seeded and finely chopped
  • 2
    rashers bacon, finely chopped
  • 3
    medium-sized potatoes, peeled and thinly sliced
  • 5
    slices presliced cheese, cut into cubes
  • 4
    extra-large eggs, whisked
  • 1
    ripe avocado, diced
  • 1
    small onion, diced
  • 1
    medium tomato, diced
  • 1
    lemon (juice and grated rind)
  • fresh parsley leaves, chopped
  • salt and pepper


Bake the pizza bases on a baking sheet until just done. Cut into small wedges. FRITTATA Heat oil in a small pan and sauté onion, chilli and bacon until cooked. Leave to cool slightly. Add the potato slices and cheese to the pan, season and pour over 3-4 whisked eggs. Return the pan to the stove and cook slowly until the eggs have just set. Brown lightly under a heated oven grill and leave until lukewarm. SALSA Lightly mix avocado, onion, tomato, lemon juice and rind. Add parsley and season. Top each pizza wedge with a frittata wedge and top that with a spoonful of salsa. Makes 12-14 wedges.

Read more on: starch  |  bake  |  grill  |  shallow-fry


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