This simple but satisfying meal is perfect for anything from a quick weeknight dinner to a weekend brunch
Use up your leftover potatoes in the best way possible with this fun and flavourful recipe from Donal Skehan.
Serves 4
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Ingredients
2 good quality sausages
1 tsp fennel seeds
250g cherry tomatoes
350g waxy potatoes, cooked, leftover
8 eggs
1 red onion
1 lemon
Handful of coriander
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Method
- Squeeze the sausages out of their skins and add to a large, 22cm non-stick frying pan, breaking them up with the back of a wooden spoon to form little sausage meatballs. After a few minutes, add the fennel seeds and season with some black pepper.
- Slice the tomatoes and add to the pan, tossing everything together to combine, then slice the potatoes into thick coins and add to the pan as well.
- Whisk the eggs in a large bowl and season well. Add the contents of the pan to the bowl with the eggs and mix everything together to combine.
- Add a little butter to the pan and when melted, add the egg mixture back to the pan, jiggling to evenly spread everything out. Turn down the heat and allow the tortilla to cook for about 5 – 7 minutes.
- Flip the tortilla out onto a plate then slide back into the pan to continue cooking.
- Meanwhile, thinly slice the red onion and add to a bowl. Season with salt, pepper and the juice of ½ a lemon then roughly chop the coriander and stir through the red onion.
- Flip the tortilla out onto a serving board and serve in slices, topped with the red onion and coriander salad.
Donal Skehan will be appearing on the Dunnes Stores Quality Kitchen Stage at this year’s Bord Bia Bloom which takes place 29 May – 2 June 2025. Tickets are priced at €30 and up to two children (under 16) go free with every ticket purchased. Visit bordbiabloom.com for further information.
