04/10/2022
Todays Budget Tip/Recipe
Look for the latest use-by-date When shops restock their shelves, they don't always put the latest use-by date at the front of the shelf. With just a little rummaging you may find a later date at the back of the shelf - which means you've just earned your food a few more days worth of use.
Cheese and chilli jam tortilla
Ingredients
3 tbsp olive oil
2 medium white onions, thinly sliced
750g baby potatoes, sliced 0.5cm thick
12 eggs
200g mature Cheddar, cut into 1cm chunks
65g Tesco Finest chilli relish, plus extra to serve (optional)
100g salad leaves
Method
Heat 1 tbsp oil in a large (30cm wide) ovenproof lidded frying pan over a low heat. Add the onions and a pinch of salt; stir to combine. Cook for 15 mins, stirring occasionally, until very soft and lightly browned, adding a splash of water if they start to stick and burn. Scrape out the onions and set aside in a bowl.
Wipe out the pan and preheat the oven to gas 6, 200°C, fan 180°C. Put 2 tbsp oil in the pan, layer in the potatoes, add 50ml water and cover. Cook for 15 mins, then remove the lid and flip the potatoes. Replace the lid and cook for 10 mins more until tender and lightly browned.
Beat the eggs; season. Loosen any potatoes stuck to the bottom of the pan with a spatula. Return the onions to the pan and gently mix with the potatoes. Sprinkle over the Cheddar, then pour over the eggs. Spoon the chilli relish evenly over the top. Cook for 5 mins until just starting to set around the edges. Bake for 15 mins until puffed and lightly golden.