Today for dinner I cooked a kind of Spanish tortilla using the tinned potatoes. I could have not bothered roasting them first, but I think they are nicer if they have a bit of crunch to them. I wouldn’t fry them in the pan as because they come in water they will spit quite a lot when you use oil even if you pat them dry (trust me).

I managed to find a bit of rosemary that wasn’t too woody in the garden as this makes the dish aromatic when cooking. I also used the last of the carrots to bulk it out a little, although it didn’t really add much to the flavour. Only one more day to survive on this £1 challenge.

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Breakfast
Toast and Jam

Lunch
Leftover curry

Dinner
Tortilla

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Tortilla

Ingredients

1 tin of potatoes
1/4 of the onion
2 cloves garlic chopped
A few sprigs of fresh rosemary
3 free-range eggs
Few of the tinned carrots
Pinch of mixed herbs

Method

Cut to a similar small size and roast the potatoes in a little oil in the oven .

Roughly chop the onion and other vegetables.

Once the potatoes have a good colour, add them to the onion, garlic and herbs in small frying pan and mix well.

Add the carrots then pick most of the rosemary leaves and toss into the pan and stir. Season with a good pinch of salt and pepper.

Whisk the eggs in a small bowl and add to the potatoes. Turn the heat up to medium. Once the eggs start to set around the sides, scatter the rest of the rosemary leaves on top and put under the grill on the top shelf for 3 to 5 minutes, or until set, golden and fluffy.