me I came up with today’s recipe in 2011 when I started working to combat food waste, and it remains one of my all-time favorite ways to use up leftover baked potatoes. You can also mix in other leftovers, such as roasted vegetables and meat (roasted peppers, ham, and roast pork are especially good).
roast potato omelette
Leftovers are a blessing and make future meals easier to cook. This Spanish-style tortilla is a hearty and delicious meal with them; In fact, it’s so good that I often cook extra baked potatoes just so I have a little to go with them. I like my tortilla runny in the middle, but if you prefer it more done, give it about six minutes per side, instead of just three or four. And be careful not to spill hot oil on yourself when flipping the tortilla. If you’d rather not risk flipping it, finish it under the broiler or in a hot oven; However, if you go that route, leave the tortilla soft before your final burst, to ensure the best results and texture.
It serves 4-6
light olive oilto fry
2 onionspeeled and sliced
2 garlic clovespeeled and coarsely chopped
500g leftover roast potatoesdiced
6 eggslightly beaten
salt and black pepper
light olive oilto fry
Heat a good drop of oil in a skillet, then sauté the onions for about 10 minutes, until soft. Add the garlic, fry for another two minutes, then remove from heat.
Put the potatoes in a bowl, add the cooked onion mixture and let cool. Once cold, add the beaten eggs, season with salt and pepper and let stand for five minutes.
Meanwhile, heat a good drizzle of oil in a small (16-18 cm diameter) deep frying pan. When the oil is very hot, pour in the egg mixture and rock the pan from side to side to prevent the egg from sticking. Lower the heat to very low and cook for three or four minutes.
Place a plate on top of the skillet and flip the tortilla over it, taking care of the hot oil. Return the pan to the heat, add another drizzle of oil, and when hot, slide the tortilla raw-side down back into the pan. Stir from side to side again, turn the heat down to very low, and with a wooden spoon or spatula, tuck the rough edges under so that the tortilla is neat and rounded. Cook for an additional three to four minutes, then slide onto a plate and eat hot (or allow to cool to room temperature and serve later). The cooked tortilla will keep for up to five days in the refrigerator.
Fiona Beckett Drinking Party
less than £10
Tesco Finest Fine £6.50 for a half bottle, 15%. It is worth keeping a bottle of fine cold in the fridge for an eventuality such as a roast potato omelette and any other tapa that you want to accompany.
Scala Dei The Tribute 2021 Cabins £16.50, Vinum £17.45, 13.5%. A young Priorat full of fruit. It’s not cheap, but sometimes it’s nice to make the wine the hero.