Farmersgirl Kitchen

Mexican ‘Tortilla’ Bake

eggs, Leftovers | April 24, 2014 | By

It’s surprising how many eggs seem to accumulate when you are not baking, so as soon as the oven was back in service I had to find a way to use them.  I’m sure you are probably wondering why I didn’t just stop buying them,  but they are hand delivered to my husband by the woman who keeps them and works alongside him, so it would be rude not to buy them each week, don’t you think?


So what to do with them, hmm let’s have a look in the
fridge and see what is there… oh yes, some mini peppers and a courgette, dice and slice
them and add a tablespoon of oil then roast in the oven at 180C for
about 20 minutes or until the vegetables have started to soften and
blacken round the edges.

Now what else can I add…some leftover lamb chopped into pieces and a
packet of ready cooked rice, you don’t need to add the rice but it does
make it more substantial.

Beat five eggs with 1/2 teaspoon of sweet smoked paprika and mix through the other ingredients.

Grated cheese on top is optional, but a nice finish.  Put back into the oven to bake for about 30 minutes or until set in the middle.  Serve with salad.

I’m entering my Mexican Tortilla for The Spice Trail run by Vanesther at Bangers and Mash as the challenge is celebrating Mexican food this month.

I’m also adding this to the No Waste Food Challenge as I used up some extra eggs, random veg from the fridge and leftover roast lamb. It is run by Elizabeth at Elizabeth’s Kitchen Diary and hosted this month at JibberJabberUK


  1. Leave a Reply

    April 24, 2014

    Sounds good, Mexican works for me! I'm new here and like your blog, esp since I grew up on a farm in Ohio. I want to visit Scotland some day, we were all around it, but never got there…

    • Leave a Reply

      April 25, 2014

      Welcome, Pam! I hope you manage to visit Scotland it is a beautiful country and full of history and culture. I hope you'll visit Farmersgirl Kitchen again.

  2. Leave a Reply

    Deena Kakaya
    April 24, 2014

    I'm always impressed when anyone makes this dish without looking soggy. Your recipe looks vibrant, fresh, plentiful and enticing x

  3. Leave a Reply

    belleau kitchen
    April 24, 2014

    Oh hello cheesy tortilla! Love this… I think lots of quiches would need to be consumed too… Now where's the tequila?

    • Leave a Reply

      April 27, 2014

      oh yes, it would be good for brunch. Not that I ever have brunch, I require breakfast AND lunch lol!

  4. Leave a Reply

    Jacqueline Meldrum
    April 25, 2014

    You have given me some nice tips there Janice. I like the idea of adding paprika and adding cheese on top.

  5. Leave a Reply
    April 26, 2014

    A fantastic way to use up those eggs – your tortilla looks so good. And a great entry for this month's Spice Trail Mexican challenge. Thanks so much for sharing Janice 🙂

  6. Leave a Reply

    Karen S Booth
    April 27, 2014

    GREAT idea for my 3 dozen + eggs I brought up to my parents house to use!! LOVE Mexican style food too Janice!

  7. Leave a Reply

    April 28, 2014

    This looks lovely and a great way to use up eggs. I love Mexican food

  8. Leave a Reply

    Jibber JabberUK
    April 30, 2014

    Great use of so many leftover and surplus ingredients. Thanks for linking up with this month's No Waste Food Challenge.

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