I try my best to buy lots of vegetable at the start of the week – but if I haven’t planned my meals and shopped accordingly, I sometimes have a variety left in the bottom of the fridge.

There are lots of ‘traditional’ Spanish tortilla recipes but if you just want a quick way to use up vegetables and create a healthy cheap meal – this recipe is for you.

Base ingredients
You must have eggs – probably at least 3-4
You must have potatoes
Onions and garlic are ideal but not necessary

Other ingredients
Any vegetables about to hit their use by date – capsicum, tomato, zucchini, eggplant, broccoli are all, good. Chop finely
You could also add meat – like ham, bacon, sausage or chicken
Salt and pepper to taste
You can extend the egg mixture a little bit with milk (I even use soy milk)

  1. Par boil your potatoes – so they are still hard but this will help them cook faster in the pan.
  2. Spray a non-stick fry pan with oil. If you have onion and garlic cook until the onion is transparent
  3. Sauté any meat you have chosen to use, as well as the chopped vegetables in the same pan and then put this aside for a moment
  4. Slice the potatoes and layer on the bottom of the pan
  5. Distribute the sautéed onion, garlic, vegetable mix on top of the potato, season wit salt and pepper to taste
  6. Mix the eggs and milk together with a fork and then pour on top of the vegetables
  7. Keep the pan on low heat as the eggs start to cook.
  8. Sprinkle the top with cheese and place the fry pan under to grill for 5 minutes or as long as it needs for the egg to cook and the cheese to go brown

Voila! Your ‘any-leftover’ tortilla is ready to cut and serve.


Are you starting a new fitness programme? Worried you will make the wrong choices when it comes to food? Sign up for a free recipe book sample!