June 22nd 2015

Monday....boy, how we all love a Monday! 

Its 7pm, I’ve just put my little monkey to bed which means its time for tea for the other half and me (that rhymes! And my sister will kill me for saying me instead of I! Grammar queen that she is!)

We have had a busy weekend, what with raising the shed at the allotment, drinking too much at our Aunty’s BBQ and cooking a Sunday roast for 7. 

After work today I’m hardly feeling my usual ‘cooky’ self.  It's a whip up of leftovers for our dining delights tonight, although I can’t be bothered, I don't want to take the really easy route of having boring old bubble and squeak. I’m thinking, something that is not too time consuming, not too hard but definitely tasty.

So if your after a little something different, check out my take on a lovely supper for using up roast beef leftovers.

Btw, don’t expect exact measurements, I’m a ‘wing it’ kind of girl and have always believed that confidence is your friend when cooking.....

Lauren’s Tortilla and Cold Meat

Probably serve 4

1 tbsp Oil

Cold meat (roast beef in this case but anything will go)

6x Eggs

Milk (a good splash)

1 onion (sliced)

Pre-cooked potatoes (I used a mixture of boiled jerseys and maris piper roasts)

1 large tomato (sliced)

50g of grated cheese (again, I chucked in what I had – Applewood smoked, Comte and cheddar

A few handfuls of salad leaves

Salt and Pepper

Take a frying pan and heat the oil over a med/high heat, in the mean time, beat the eggs and milk together with some seasoning.

Lob your onions into the pan and sweat down until soft. Turn the heat up a notch and add your cooked potatoes. Fry for 5 minutes tossing occasionally until warmed through. 

Lay the sliced tomatoes over the potatoes and onions and then pour over the beaten egg mix. Once the egg is settled, sprinkle over the majority of the cheese and leave to cook for 10 minutes or so or until the egg mix has almost lost its wobble.

Whilst the tortilla is cooking, pre-heat the grill. When the tortilla is nearly cooked, sprinkle on the remaining cheese and grill until brown and bubbly.

Once ready, slide the tortilla onto a chopping board, cut into wedges and serve with the sliced cold meat and leaves.

If you're feeling really adventurous, spoon on some pickles and enjoy!

Love Lauren x