Ultimate roast potatoes
This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner
Christmas sausage & veg tortilla
Serves 4
Easy
Prep:
Cook: -
Turn your leftovers into a fantastic family supper with this hearty baked omelette with chipolatas
Skip to ingredients
- 2 tbsp olive oil
- 1 onionchopped
- 100g leftover Brussels sproutshredded
- 4-8 leftover cooked chipolatasausages
- 300g leftover roast or boiled potatodiced
- 6 large eggs
- tomato or brown sauce, and baked beansto serve
Nutrition: per serving
- kcal427
- fat28g
- saturates7g
- carbs23g
- sugars4g
- fibre3g
- protein20g
- salt0.8glow
Method
step 1
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.
step 2
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.
