Leftover ham and vegie tortilla

Leftover ham, extra vegies and roast potatoes can all go straight into this tortilla. It’s great for turning leftovers after big meal into a quick and light dinner or lunch.
Minutes preparation and cooking
Degree of difficulty

Leftover ham and vegie tortilla


1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
100g ham, sliced or shredded
2-3 roast potatoes, sliced
225g cooked asparagus spears
75g cheddar, grated
7 eggs
3 tbsp water
freshly ground pepper


  1. Heat the olive oil in a large frying pan and cook the onion and garlic for 2 minutes.
  2. Add the potatoes, asparagus and ham to the pan.
  3. Beat the eggs with the water, season to taste and pour into the pan. Reduce the heat and cook for 10–15 minutes until it is almost set.
  4. Sprinkle cheddar over the top and place the pan under a hot grill for 2–3 minutes, until golden and set.
  5. Cut into slices to serve. Eat within 1 day.

Leftovers: Reheat and top with a poached egg, roast tomatoes or fried mushrooms for a weekend breakfast.

Variation: Try leek, broccoli florets, zucchini or green beans instead of asparagus. Sprinkle with feta or goats cheese for a different flavour. The ham can be omitted for a vegetarian option. 

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