2 tsp pesto, or 1 tsp mustard or harissa, or 2 tbsp fresh chopped herbs of your choice
large handful leftovers such as grated cheese, chopped ham, chorizo, sliced sausage, cooked bacon rashers, tuna or smoked salmon
3 spring onions, finely chopped
125g cooked pasta or 200g chopped cooked potato
handful veg such as frozen spinach or peas, canned corn, roasted peppers, fried courgettes or mushrooms
1½ tbsp vegetable oil
tomato salad, to serve (optional)
Take care with your fillings
with this tortilla
recipe is to clear
the odds and ends
from your fridge,
but don’t go too
crazy as the egg
still needs to be
ingredient, so that
it sticks everything
This tortilla uses leftovers as the main ingredient
and matches them to a storecupboard flavour.
Try tuna and greens with pesto, cheese and
bacon with mustard, chorizo and peppers
with harissa, and salmon with herbs.
Beat the eggs with seasoning and your
chosen background flavour, then add
your leftovers. Stir in the spring onions and
pasta or potatoes with your selected veg.
Turn on the grill to high. Heat the oil in
a medium non-stick frying pan and tip in
the egg mixture. Cook gently for 10 mins
over a low heat until three-quarters set,
then flash under the grill to set the top.
Serve with a simple tomato salad.