Don’t let your leftovers go to waste. Try this quick and easy Sunday-night supper
Serves: 4-6
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs:Cheap as chips


    • 1 tbsp olive oil
    • 1 onion, peeled and sliced
    • 1 red chilli, deseeded, and diced, optional
    • About 500g (1lb) cold roast or boiled potatoes, sliced
    • About 2 cooked carrots, sliced
    • 5 large eggs
    • Salt and freshly ground black pepper
    • Chopped fresh parsley, for garnish
    •      TO SERVE:
    • Roasted red and/or yellow peppers


    1. Heat the oil in a frying pan. Add the onion and cook for 10 mins, adding the diced chilli, if using, for the last couple of mins.
    1. Add the potatoes and carrots, and heat through for about 5 mins.
    1. Set the grill to high. Beat the eggs with seasoning in a large bowl. Spoon in the fried vegetables and stir gently. Tip back into the hot frying pan. Reduce the heat slightly and cook for a few mins, until the egg begins to set.
    1. Place the pan under the grill and cook until the mixture is just set, about 4-5 mins. Leave for a few mins, then slide the tortilla out on to a board and cut into wedges. Sprinkle with the parsley and serve with leftover or freshly roasted or grilled peppers.

Nutritional information per portion

fat 8.0g saturates 2.0g calories 166(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.