This is Mexican-style street food meets whatever’s- in-the-fridge. A little bit throw-it-together and a little bit late-night cure. Go with your gut.
- 2–3 tbsp olive oil
- 1 onion, finely chopped
- 1 large chorizo (or other) sausage, sliced
- 1 cup (about 200 g/7 oz) cooked potatoes (boiled, roasted, whatever), sliced
- 5 cherry tomatoes
- 1/2 bunch flat-leaf (Italian) parsley, roughly chopped 1 cup (100 g/31/2 oz) cheese, grated, crumbled (whatever)
- 4–5 free-range eggs
- Preheat grill (broiler) to medium–high.
- Heat oil in a large ovenproof frying pan that has deep sides. Fry onion and sausage over medium heat, turning frequently until slightly crispy, for about 5 minutes. Add potatoes, cherry tomatoes and parsley, then finally the cheese.
- Break eggs into pan. Season with sea salt and freshly ground black pepper. Cover with a lid or large plate and cook for about 5 minutes, until it has firmed up. Turn off heat.
- Place pan under grill, with handle poking out. Wrap handle in foil if it’s made of wood or plastic, and make sure handle stays outside oven door, which should stay open. Grill (broil) tortilla for about 5 minutes, until tomatoes cook a bit and things turn golden. Serve.
Recipes and photographs excerpted with permission from After Toast: Recipes for Aspiring Cooks (Allen & Unwin, June 2013) by Kate Gibbs.