A great way to use up the stuff languishing at the bottom of the fridge, tortillas are simple and tasty - or head towards frittata territory and add some cheese.
I love tortilla - it's such a great way to use up those things languishing at the bottom of the fridge. But the Spanish get it so right with the classic combination: potatoes, onions and peppers. Experiment to find your own favourite, and try adding chilli and spring onions for a bit of spice. I also like to mix it up a bit with cheese, leeks and bacon to make more of a delicious frittata.
(serves 2)
4 tbsp olive oil
1 potato, diced
1 romano red pepper, sliced
1 onion, sliced
1 clove garlic, sliced
½ tsp green chilli, finely chopped
6 eggs
Splash the oil into a saute pan, add the potatoes and season. Saute for about 10 minutes, until semi-cooked.
Add the peppers and onion, season and continue to cook for another 10 minutes.
Check the vegetables are cooked, then add the garlic and chilli.
Whisk the eggs, pour over the mix, remove from the stove and cook in the oven for five minutes until set but very slightly soft.
Remove from the pan and serve with crisp green salad.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Angela Hartnett's tortilla. Photograph: Linda Nylind for the Guardian