All my own work

After the culinary glamour of the last couple of days I am rustling up brunch from leftover fridge contents.

Sue's asparagus sprue tortilla


Ingredients
Asparagus sprue, sliced baby cherry tomatoes, 100g cold mashed potato, 35g finely grated parmesan, two whole eggs, milk, feta cheese, pesto, salt and pepper. Butter to fry.

Method
Preheat your grill to 200 degrees.

Blitz together the potato, eggs, parmesan and seasoning until it it a smooth paste. Loosen with milk if it's too thick to pour.

Warm an omelette over a medium heat then add butter. Pour in the batter mix. While the base is cooking add the asparagus, tomato and crumbled feta and pesto (as in the picture).

Once the base starts to go brown and crispy put the pan under the grill to finish the top.

Enjoy :-)