Leftover get-ahead gravy tortilla

Potatoes, onion & rosemary

Leftover get-ahead gravy tortilla

Leftover get-ahead gravy tortilla

Serves Serves 6 - 8
Time Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 613 31%
  • Fat 43g 61%
  • Saturates 8.4g 42%
  • Sugars 8g 9%
  • Salt 0.9g 15%
  • Protein 35.5g 71%
  • Carbs 25.6g 10%
  • Fibre 4.1g -
Of an adult's reference intake
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  • 500 g potatoes
  • olive oil
  • 1 onion
  • 8 large eggs
  • 820 g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip)
  • 1 teaspoon dried or 3 sprigs of fresh rosemary or thyme
  • 20 g watercress
  • optional: piccalilli , to serve
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  1. Put a 28cm non-stick frying pan on a medium heat. Peel the potatoes, quarter lengthways, then cut across into 3mm slices. Place them in the pan with 150ml of olive oil.
  2. Peel and chop the onion to the same size as the potatoes and add to the pan with a pinch of sea salt and black pepper. Cover and cook for 10 minutes, stirring occasionally.
  3. Uncover and cook for 3 more minutes, or until lightly golden and the potatoes are just cooked through, then carefully drain it all in a colander. Return the pan to a medium-low heat.
  4. Crack the eggs into a large bowl and beat with a pinch of salt and pepper, then stir in the Get-ahead gravy leftovers and the drained veg. Pick and chop the rosemary or thyme (if using fresh) and stir in.
  5. Drizzle a little oil into the pan, then pour in the egg mixture. Cook for 8 minutes, then loosen the edges with a spatula.
  6. Put a plate over the pan, carefully and confidently flip the tortilla on to it, then slide it back into the pan to cook for 5 minutes on the other side. Transfer to a board, top with the watercress, and serve with a dollop of piccalilli, if you like.


– To prep your Get-ahead gravy leftovers, once cool, carefully pick through the chicken and discard all the bones and any whole spices and herbs – you need to be very careful here, so put on a Christmas podcast and take your time.
– Chicken leftovers from the gravy can only be reheated once, and must be piping hot to serve.