The Saturday Tortilla..

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Saturday Tortilla (13)

Usually, our Saturday lunch comes from St George’s Market, but we knew that the lovely people from Ann’s Delicious weren’t going to be there this week. Or at least, we remembered when we got there..

Home then, after the usual shenanigans, for lunch.. But what to make? A quick look in the fridge confirmed what I already knew – I hadn’t been shopping this week. And so yet another recipe was created as part of that ‘necessity is the mother of invention’ scenario with which I am so familiar (and as you are, if you’ve ever read any of my recipes).

This was a big success, on so many levels – we got a delicious lunch, and I used up all the little left-over bits from the fridge. Tada! Result!

Read on..

EQUIPMENT:

  • A  frying pan (see NOTES)
  • An over-head grill

INGREDIENTS: I used a 24cm diameter pan today. It made a large, shallow tortilla which would definitely make a lunch for 6 people.

These ingredients are what I had in the fridge today – naturally your fridge will be different..

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  • A little chorizo or other savoury sausage, cut up small
  • half a green pepper, chopped
  • 1-2 medium cooked potatoes cut into cubes (see notes)
  • a small red onion, and a small white onion, cut into crescents
  • 2 spring onions, finely chopped
  • a small red chilli finely chopped
  • a clove of garlic, finely chopped
  • dried Italian herbs
  • A sprinkle of Paprika
  • Salt and freshly ground black pepper
  • 5 large eggs
  • splash of whipping cream
  • grated cheese

METHOD:

  • Heat the pan to medium hot and add the sausage until it sizzles
  • Add the peppers, onions, and chilli.

Saturday Tortilla (1)

  • Reduce the heat slightly and allow the vegetables to cook for 5 minutes or until softened but not coloured
  • Add the chopped garlic
  • Add the potatoes, stir in gently, until every thing is well mixed together.
  • Continue to cook until the potatoes are warmed through and have gained a little colour
  • Season with the herbs, Paprika, salt and pepper.
  • Crack the eggs into a jug, add the cream and beat well together. Season.
  • Tidy the contents of the pan by pushing down any vegetables from the side, so that everything is sitting on the flat part of the pan.
  • Put the grill on to its maximum heat
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Note: 1) contents all tidied to the bottom of the pan, and 2) Vegetables obviously cooked and potatoes slightly coloured

  • Pour the eggs evenly over the vegetables
  • Let it cook gently for between 3-5 minutes, until the egg is still liquid on the top of the tortilla, but when you pull up the side, you can see that the bottom is cooked.
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Have a quick look to see if the base is cooked..

  • Sprinkle the cheese generously over the top, then shove the whole pan under the grill.

Saturday Tortilla (7)

 

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I love how mysterious this picture is :) but it’s just the pan under my grill

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  • As soon as the cheese has melted, it’s ready. If you over-cook it, the eggs will go rubbery, so definitely give it no more than 5 minutes under the grill.
  • Remove, allow to sit for a couple of minutes then cut into slices and serve with my green salad (see link above)
Saturday Tortilla (13)

Perfect Saturday lunch :)

NOTES:

  • If you want a deeper tortilla, just use a smaller pan. The trick with this is to have all the sausage and vegetable mixture fully cooked before you add the eggs.
  • I didn’t have any cold potatoes today, so peeled two large ones, cut them into thick slices, then cooked them in a covered bowl in the microwave (mine got 7 minutes at 1000w) – I briefly ran them under cold water to cool them. Then it was really easy to cut the slices into the size I wanted. NB: two potatoes was far too much, but hey, you can never have too many cold potatoes, right?
  • Over-cooking is easy, but remember that the egg continues to cook after you remove it from the grill, so just go by the melted cheese rule.
  • These are just my fridge leftovers, but anything that’s lying about will probably do well. I probably wouldn’t use tomatoes (too much liquid) but sliced mushrooms, bacon pieces, (well crisped up)or virtually anything else will do very nicely. Of course, leave the meat element out for a vegetarian option.
  • We’ll be having the remainder of this for lunch over the next few days, it’s good served cold or warm. It’s great for picnics too, as it travels well.

 

About

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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