Mexican Egg Tortilla Bake

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