If you’ve got any leftover carrots from a Sunday Roast, whether they be roasted or steamed, make a lovely big Spanish style tortilla or frittata swapping potatoes for carrots.  I love a big warm wedge for breakfast or leftover slice cold for a snack the next day.

Method

1. Fry the onions in oil on a gentle heat for 15 minutes until soft and caramelised.  
2. Meanwhile slice the cooked carrots and beat the eggs with sea salt & pepper
3. Add the carrots to the pan, stir through the onions and let heat through. If they were steamed rather than roasted, it’s nice to let them fry a little and get golden at the edges.
4. Add the egg mix (and herbs if you like), swirling the pan to make sure it covers the bottom and the sides then let cook on a medium heat for about 15 minutes. Once the bottom is set, loosen the sides with a spatula and then use a large plate to quickly flip the tortilla over. Then let it cook the new bottom side for another 5 mins. Then turn out onto a board or the plate and let cool for 5 minutes before slicing up.

Ingredients

2 large onions, finely sliced
4 cooked carrots, chopped
2 tbsp butter / oil
Large pinch of sea salt & pepper
8 large eggs

Optional
1 handful chopped parsley / chives/ herbs

My Cookbook