Spanish-Style Leftover Asparagus, Pea & Potato Tortilla

Ingredients

• 85g saved asparagus and peas from Dinner 1
• 1¾ potatoes, diced or thinly sliced
• 2 eggs
• ¼ onion, finely sliced
• 5ml olive or rapeseed oil
• ¼ tsp mild paprika
• ¼ tsp dried parsley or mixed herbs
• 30g plain full-fat yoghurt, optional side
• 15g cheddar, optional for older children and adults

Method

1. Boil or steam potatoes for 8–10 minutes until just tender. Drain.
2. Heat oil in a non-stick frying pan. Add onion and cook for 5–6 minutes until soft.
3. Add potatoes, saved asparagus and peas, paprika and herbs. Warm through.
4. Beat eggs in a bowl. Do not add salt if serving young children from the same pan.
5. Pour eggs over the potato mixture. Cook gently over a low heat for 8–10 minutes until mostly set.
6. Finish under the grill for 3–5 minutes, or flip carefully, until fully set all the way through.
7. Remove baby and toddler portions before adding adult salt, chilli or extra cheese.
8. Let cool for 5 minutes before slicing.