Roast dinner tortilla
4
Easy
5 minutes
15 minutes
"I recently was fortunate enough to travel to San Sebastien, a beautiful little foodie heaven tucked away in the north-east of Spain, bordering France. Food and drink in this region is not just a medium for satisfying your hunger; it’s a religion, a way of life. This dish is served at most of the pintxo (tapas) bars and is enjoyed all day, every day. When I came back from the trip I wanted to replicate it for my friends, they had a roast dinner the day before and had plenty of leftovers to use so I decided to make a “leftovers” version. *Disclaimer this is not the classic onion-and-potato version, you will have to come back later in the year to see that! It's so quick, easy and delicious. This is great on its own or with a crisp salad and vinaigrette. It also makes a great lunchbox option for the kids." - Scott Parker
Ingredients
Method
- 2 T olive oil
- 4 medium potatoes (leftover roast potatoes, or whatever you have)
- 2 roasted onions (leftovers if you have)
- 1 cup leftover chicken or Woolworths rotisserie chicken, shredded
- ½ cup leftover cooked peas
- sea salt and freshly ground black pepper, to taste
- 5 free-range eggs
Method
Ingredients
1. Heat the olive oil in a tortilla pan over a medium heat.
2. Chop all the leftover ingredients into thumbnail-sized pieces, mix well in a bowl and season with salt and pepper.
3. Place the mixture in the pan and gently heat all the ingredients. Meanwhile, crack the eggs into a bowl, whisk, then season.
4. Add the heated ingredients to the eggs and mix well. Allow to stand for 5 minutes, keeping some of the oil in the pan.
5. Return the mixture to the pan, flattening it evenly. Cook for 6 minutes – the top should still be slightly wet. Run a spatula around the edge to make sure it hasn’t stuck, then place another pan on top and flip over. Cook for a further 4 minutes. Serve immediately.
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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