Leftover get-ahead gravy tortilla
Potatoes, onion & rosemary
35 mins
Not Too Tricky
serves 6
About the recipe
A tortilla is always a great way of using up leftovers – you can just add what you’ve got and tweak the flavours to suit you. I like to serve up this festive twist with a handful of watercress and some beautiful piccalilli.
Ingredients
500g potatoes
olive oil
1 onion
8 large eggs
820g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip)
1 teaspoon dried or 3 sprigs of fresh rosemary or thyme
20g watercress
optional: piccalilli, to serve
Top Tip
– To prep your Get-ahead gravy leftovers, once cool, carefully pick through the chicken and discard all the bones and any whole spices and herbs – you need to be very careful here, so put on a Christmas podcast and take your time.
– Chicken leftovers from the gravy can only be reheated once, and must be piping hot to serve.
Method
- Put a 28cm non-stick frying pan on a medium heat. Peel the potatoes, quarter lengthways, then cut across into 3mm slices. Place them in the pan with 150ml of olive oil.
- Peel and chop the onion to the same size as the potatoes and add to the pan with a pinch of sea salt and black pepper. Cover and cook for 10 minutes, stirring occasionally.
- Uncover and cook for 3 more minutes, or until lightly golden and the potatoes are just cooked through, then carefully drain it all in a colander. Return the pan to a medium-low heat.
- Crack the eggs into a large bowl and beat with a pinch of salt and pepper, then stir in the Get-ahead gravy leftovers and the drained veg. Pick and chop the rosemary or thyme (if using fresh) and stir in.
- Drizzle a little oil into the pan, then pour in the egg mixture. Cook for 8 minutes, then loosen the edges with a spatula.
- Put a plate over the pan, carefully and confidently flip the tortilla on to it, then slide it back into the pan to cook for 5 minutes on the other side. Transfer to a board, top with the watercress, and serve with a dollop of piccalilli, if you like.
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