Heat 2 tablespoons of the olive oil in a frying pan, add the onion and fry over a moderate heat for 3–4 minutes. Add the garlic, ginger and thyme and continue to fry until the onion is soft and beginning to colour. Remove from the heat and add the parsley and spring onions.
Whisk the eggs in a large bowl. Add the feta, along with the left over vegetables, the onion mixture and ½ teaspoon each of salt and pepper. Mix thoroughly but gently.
Heat the remaining 4 tablespoons of olive oil in a large, heavy ovenproof frying pan until smoking. It may seem a lot of oil but don’t skimp, as it is going to ensure that your beautiful tortilla comes easily from the pan once cooked. Pour in the egg mixture and allow it to bubble for 30 seconds or so, then shake the pan as you would a wok, gently flipping the contents so that the cooked egg on the bottom rotates to the top. Transfer the pan to the oven and bake for 15–20 minutes. You don’t want the egg to soufflé and become aerated, so keep an eye on its progress.
Remove from the oven and leave to sit for 5 minutes or so, then carefully invert on to a plate. Serve at your leisure.
To make use of your Sunday roast leftovers, use the extra veg in the tortilla.
Let nothing go to waste. Discover more clever ways to use up your leftover ingredients.