Ingredients:
- 1 tbsp fresh parsley, finely chopped
- 10 eggs
- 150g leftover ham, cubed
- Handful of leftover vegetables
- 1 onion, sliced
- Salt and black pepper
- 1 tbsp olive oil
- 2 leftover roast potatoes, cubed
Method:
1. Heat the olive oil in a pan over a medium heat. Add the potatoes, season with salt and pepper, and cook for 5-6 minutes.
2. Add the onion and leftover vegetables and cook for 6-8 minutes. Add the ham and cook for another two minutes.
3. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a standard 1kg loaf tin with parchment paper.
4. Whisk the eggs and parsley together in a bowl. Season with salt and pepper.
5. Transfer the potato mixture to the loaf tin. Pour the eggs over the top of the potato mixture. Bake for 20-25 minutes until golden brown on top.
6. Allow to rest for 4-5 minutes, then slice and serve.
