ROAST VEGGIE TORTILLA

What to do with leftover roast veggies? Make a beautiful, healthy Spanish tortilla of course. The night before, I had roasted some potatoes, onions, parsnips, baby carrots and garlic to go with a couple of juicy steaks. (We don't eat that much red meat but when we do, it's a real treat.) I overdid the quantity as usual but because I had so many veggies in the fridge that I wanted to use up, there were plenty of tasty leftovers for the next day. Oh, the taste of those caramelised onions and potatoes that had absorbed all that deliciousness! I added some fresh broccoli florets and we had this tortilla with some baby tomatoes and finely sliced radish salad. S-o-o-o good and so good for you....kind of, if you don't count the cream (which you can leave out by the way but why?)

INGREDIENTS

leftover roasted veggies (potatoes, onions, parsnip, baby carrots in this case but any root vegetable that has browned in the oven will do)

fresh green veggie/s like broccoli, spinach, beans, etc.

5 eggs

sea salt and freshly ground pepper to taste

100 ml whipping cream

generous sprinkling or freshly grated Parmesan cheese

METHOD

Preheat oven grill to 300C. Place shelf fairly high up in your oven to capture the heat from above.

In a non-stick or cast iron frying pan, add 2 tbsp olive oil and a generous blob of butter. When butter sizzles, toss in all your roasted and fresh veggies and cook on a medium heat until your green veggies look a little wilted, but not mushy.

In a separate bowl, whisk your eggs, salt and pepper and cream until well incorporated.

Pour egg mixture over your veggies and cook until eggs on the bottom have set - maybe 3 or 4 minutes.

Grate your Parmesan cheese over the top and place fry pan under the grill for a few minutes until top is lovely and golden. Enjoy with a glass of icy white wine.