It's surprising how many eggs seem to accumulate when you are not baking, so as soon as the oven was back in service I had to find a way to use them. I'm sure you are probably wondering why I didn't just stop buying them, but they are hand delivered to my husband by the woman who keeps them and works alongside him, so it would be rude not to buy them each week, don't you think?
So what to do with them, hmm let's have a look in the
fridge and see what is there... oh yes, some mini peppers and a courgette, dice and slice
them and add a tablespoon of oil then roast in the oven at 180C for
about 20 minutes or until the vegetables have started to soften and
blacken round the edges.
Now what else can I add...some leftover lamb chopped into pieces and a
packet of ready cooked rice, you don't need to add the rice but it does
make it more substantial.
Beat five eggs with 1/2 teaspoon of sweet smoked paprika and mix through the other ingredients.
Grated cheese on top is optional, but a nice finish. Put back into the oven to bake for about 30 minutes or until set in the middle. Serve with salad.
I'm entering my
Mexican Tortilla for
The Spice Trail run by Vanesther at
Bangers and Mash as the challenge is celebrating Mexican food this month.
I'm also adding this to the
No Waste Food Challenge as I used up some extra eggs, random veg from the fridge and leftover roast lamb. It is run by Elizabeth at
Elizabeth's Kitchen Diary and hosted this month at
JibberJabberUK
Sounds good, Mexican works for me! I'm new here and like your blog, esp since I grew up on a farm in Ohio. I want to visit Scotland some day, we were all around it, but never got there...
ReplyDeleteWelcome, Pam! I hope you manage to visit Scotland it is a beautiful country and full of history and culture. I hope you'll visit Farmersgirl Kitchen again.
DeleteI'm always impressed when anyone makes this dish without looking soggy. Your recipe looks vibrant, fresh, plentiful and enticing x
ReplyDeleteThanks Deena.
DeleteLooks delicious Janice!
ReplyDeleteThanks Stuart!
DeleteOh hello cheesy tortilla! Love this... I think lots of quiches would need to be consumed too... Now where's the tequila?
ReplyDeleteThanks Dom, I make this kind of thing all the time, so easy.
DeleteDelicious and perfect for brunch or lunch served with salad.
ReplyDeleteoh yes, it would be good for brunch. Not that I ever have brunch, I require breakfast AND lunch lol!
DeleteYou have given me some nice tips there Janice. I like the idea of adding paprika and adding cheese on top.
ReplyDeleteThanks Jac, I love smoked paprika and add it to recipes as often as I can.
DeleteA fantastic way to use up those eggs - your tortilla looks so good. And a great entry for this month's Spice Trail Mexican challenge. Thanks so much for sharing Janice :)
ReplyDeleteThanks for the inspiration, Vanesther
DeletePerfect midweek dinner!
ReplyDeleteThanks Chloe
DeleteOoo sounds fabulous to me! Love the paprika! :)
ReplyDeleteThank you, it was very tasty.
DeleteA delicious meal indeed. Good that you aren't rude ...
ReplyDeleteHee hee, I try not to be rude, Chris especially when it comes to food!
DeleteI rather like tortilla, even though I am not into eggs normally. This one looks good to me!
ReplyDeletemy husband is not fond of runny eggs but likes them cooked like this.
DeleteGREAT idea for my 3 dozen + eggs I brought up to my parents house to use!! LOVE Mexican style food too Janice!
ReplyDeleteI'm sure you will think of something to do with them Karen, enjoy!
DeleteThis looks lovely and a great way to use up eggs. I love Mexican food
ReplyDeleteGreat use of so many leftover and surplus ingredients. Thanks for linking up with this month's No Waste Food Challenge.
ReplyDelete