Ultimate roast potatoes
Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle
Christmas sausage & veg tortilla
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
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.
