Getting ready to put tonight's dinner in the oven, a Spanish tortilla/egg casserole dish using up leftovers from the last few days:
- pulled pork
- roasted potatoes
- roasted asparagus
- sauteed peppers and onions with balsamic glaze
It's been a while since I've made something like this, fingers crossed it comes out evenly cooked 🤞
Looks like home food in the pan, looks like a mess of casserole on the plate, feels like comfort food and breakfast in my belly
@erinbee sounds marvelous 😋
You've got my attention
@Mainebot It's easy - get your fillings heated up, whip together some eggs and sour cream (this is 8 eggs and half a cup of sour cream), generously oil a pan or casserole dish, add fillings, pour egg mix over top and gently mix in, cook at 375 for 15-20. Let it sit for 5-10 to firm up, and if you oiled it right, you can flip it onto a plate if you want or just slice and serve. Refrigerates well and is good to microwave reheat for breakfast.
@erinbee damn, I gotta try this next time my leftovers aren't soup
I love "clean out the fridge" recipes. Thursdays are the start of my weekends, so most Thursday mornings we have a tofu scramble that uses up most of the leftover veggies so I can go to the store and start over with the things I'll need to make new recipes on my two days off.
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