Tortilla is also one of my go-to meals for those ‘what’s for supper?’ moments. It’s also a great vehicle for using up leftover veg, meat or fish.

Try experimenting with different combinations: hot smoked salmon, red peppers and spinach, or you can never go too far wrong with just plain onion and potato.

This tastes great either cold or warm, served with a green or a tomato salad.


  • 1/2 head of broccoli, broken up into small florets
  • 1 large sweet potato, peeled and cubed
  • 6 spring onions, finely sliced
  • 1/4 chorizo sausage, sliced fairly thinly
  • 8 large eggs
  • Pinch of hot smoked paprika
  • Salt and freshly ground black pepper


  • STEP 1

    Cook the sweet potato and broccoli in a pan of salted boiling water until tender. I usually add the broccoli halfway through cooking the potato. Drain and set aside. Pre-heat the grill.

  • STEP 2

    Fry the chorizo and spring onion for 2-3mins. Add the sweet potato and broccoli and cook for another minute.

  • STEP 3

    In a bowl, season the eggs and beat with a fork until combined. Bring the pan back to a medium heat and pour the egg in. Move the mixture around with a spatula until the bottom of the tortilla is set and the top is still wobbly.

  • STEP 4

    Pop under the grill for a few mins to finish cooking the top. Run a knife or spatula around the edge of the tortilla to loosen. Place a large plate on top of the pan and flip over. The tortilla should come out of the pan onto the plate.

Use up your leftovers

Swap the broccoli, sweet potato and chorizo and experiment with what’s in the fridge – try cooked bacon, sliced red peppers, and leftover potatoes, or roast chicken, peas and spinach.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (