Ham tortilla with tomato salad
Please log in to save or rate.
Time to make:
$4.05 per serve
(at time of publication)
Full ingredients list:
1 medium red onion, sliced
2 garlic cloves, crushed
1 large zucchini, grated
2 cups leftover roasted vegetables (such as potato, sweet potato, carrot and parsnip), cut into 2cm cubes
150g leftover lean ham off-the-bone, diced
¼ cup reduced-fat milk
1 x 250g punnet cherry tomatoes, halved
2 tablespoons chopped basil leaves
2 teaspoons balsamic vinegar
4 cups mixed salad leaves
Nutritional information (per serve)
Instructions and steps:
1 Heat olive oil in a medium (24cm base diameter) non-stick frying pan over medium heat. Sauté onion for 5 minutes. Add garlic and zucchini and cook, stirring, for 1–2 minutes. Add leftover vegies and ham. Stir, spreading mixture around pan.
2 Whisk eggs and milk together in a large jug. Season with black pepper. Pour egg mixture over veg. Reduce heat to low, cover and cook for 10 minutes.
3 Place frying pan under a grill heated to medium-high and cook for 3–4 minutes, or until top is set and golden. Leave to cool for 5 minutes in the pan.
4 Meanwhile, combine the tomatoes, basil and vinegar. Carefully invert the ham tortilla onto a clean board and cut into eight wedges. Serve with tomato salad and mixed salad leaves.
About this recipe
First published: January 2019