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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

2 tbsp olive oil

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