Egg tortilla pie
This recipe for an easy, throw-it-all-together supper or bolstering weekend breakfast comes from my long-time kitchen companion, Hettie Potter, and very grateful I am, too. Impressively, she makes this a single portion. I, no modest eater, feel it is perfectly substantial for two, though it is a little tricky to divide. Think of this as a pie that uses flour tortillas in place of pastry.
Preheat the oven to 200C/180C Fan/Gas 6.
Use 1 teaspoon of the oil to lightly grease the base and sides of a shallow, round, ovenproof dish. Line it with one of the tortillas, making sure it comes up the sides a little, creating a tortilla bowl.
Scatter over the ham, crack in the eggs – sprinkling the yolks with a little salt – and then spread about a third of the cheese on top.
Brush one side of the second tortilla with oil and place oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil.
Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem.
Although I have given precise measures for what to chuck in, consider them guidance only. The same goes for the ingredients themselves: replace the ham with sliced leftover sausages or leave it out altogether, and use any cheese you like. All that really matters is that you can form a pie: whatever size tortillas you use, they have to be able to line your dish, and come at least 2cm/1in up the sides.