This brie and Wensleydale tortilla makes a great weekend brunch, lunch or easy midweek meal. It’s a good dish to use up leftover cheese in the fridge – if you don’t have Wensleydale with cranberries use Cheddar instead.
SERVES 4 – PREP 10 MINS – COOK 20 MINS
1 red onion, sliced
350g leftover roast potatoes
6 eggs, lightly beaten
120g Wensleydale with cranberries, sliced
120g Brie, sliced
Few sage leaves
1. Heat the oil in a large non-stick frying pan. Add the sliced onion and fry for 6 mins, to soften.
2. Add the roast potatoes and cook for a few mins to heat through.
3. Pour in the eggs, season generously and cook for 5 mins. Meanwhile heat the grill.
4. Add the Wensleydale and Brie to the pan. Sprinkle with sage. Cook for a couple of mins, then pop under a hot grill for a few mins to firm up.
Per serving: 531 cals, 37g fat (15g saturated), 25g carbs