- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 100g leftover Brussels sprout, shredded
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 4-8 leftover cooked chipolata sausages
- 300g leftover roast or boiled potato, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 6 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- tomato or brown sauce, and baked beans, to serve
Heat the olive oil in a medium non-stick frying pan with a metal handle that can go into the oven. Add the onion and fry for 5 mins, to soften. Add the shredded sprouts, sausages and potatoes and fry over a high heat to re-heat – try not to stir too much or you’ll break up the potatoes too much. Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Heat the grill.
Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 mins until firmly set underneath but not set on top. Put under the grill for a few mins until the top is set and just golden (if you don’t have a pan that’s suitable, then carefully slide the tortilla out of the pan onto a baking sheet instead to grill). Eat for breakfast, brunch, lunch or dinner, sliced into wedges with tomato or brown sauce, and baked beans, if you like.