It's Tortilla Jim - but not as we know it...

Uber quick post on what to do with your left over 'bashies' (don't just limit yourself to spuds, sweet potatoe, butternut squash, any friendly root veg will all do splendidly and if you tried the low carb ideas I posted in February* and had leftovers sling them in too).

Eggs is eggs but these is eggselent eggs...

• Use two eggs for every cup and half of mashed veg. Mix the eggs and mashies together.
• Chop up  half an onion (red or brown is fine, but maybe slow cook the stronger brown cousins for a bit longer for sweetness hmm?), gently fry the lil' darlin's  in a good tablespoon of olive oil. 
•  Now pour in the gloopy mash and eggs mixture and spread it into your pan without scrambling the eggs. In the meantime turn on your grill.
• Cook the egg mix gently - you can draw some into the centre and angle the pan to run the mixture into the gaps - just like you're making a thick omlette - but don't fret too much because...
• Pop the pan under the grill to finish the cooking.

This should be served with a huge dollop of mayonaise. You can also grate cheese on the top before you stick it under the grill - or you can add chunks of cheese like feta or taleggio or brie into the eggyveggie mixture.

I know you don't need me to tell you how to make this stuff. I'm just reminding you - how good it tastes!

Arriba!

* aw bless she really thinks someone reads this twaddle!