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Leftover get-ahead gravy tortilla
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Total Time:
35 minutes
Elevate leftovers with a festive twist: load tortilla with favorite fillings, top with watercress and tangy piccalilli for a delicious meal.
Ingredients:
  • 500 g potatoes
  • olive oil
  • 1 onion
  • 8 large eggs
  • 820 g 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
  • 20 g watercress
  • optional: piccalilli to serve
Instructions:
  • Heat a 28cm non-stick frying pan over medium heat. Peel and slice the potatoes into 3mm slices. Add the potatoes, chopped onion, 150ml of olive oil, a pinch of sea salt, and black pepper to the pan. Cover and cook for 10 minutes, stirring occasionally. Uncover and cook for 3 more minutes until potatoes are golden and cooked through, then drain in a colander. Return the pan to medium-low heat. Beat eggs in a bowl with salt and pepper, add Get-ahead gravy leftovers and drained vegetables. Stir in chopped rosemary or thyme. Drizzle oil in the pan, pour in the egg mixture, and cook for 8 minutes. Loosen edges with a spatula, flip the tortilla onto a plate, then slide back into the pan to cook for 5 more minutes. Top with watercress and serve with a dollop of piccalilli, if desired.

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