Frankfurter and mushroom tortilla recipe

By Angela Boggiano & Kate Belcher

Serves 4
Ready in 25 minutes
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Frankfurters aren't just for hot dogs. Try them in this delicious tortilla dish which has all the usual spices. Veggies can substitute a courgette for the frankfurter.

Ingredients

1 tbsp vegetable oil
350g frankfurters, cut into chunks
1 onion, finely sliced
200g white mushrooms, sliced
6 large eggs
2 slices white bread, torn into pieces
Good handful of fresh curly parsley, chopped, plus extra to garnish

Method

1. Heat the oil in a 23cm heavy-based, ovenproof frying pan over a medium heat. Add the frankfurters and cook for 3-4 minutes, stirring, until golden. Remove and set aside.
2. Add the onion to the pan and cook, stirring, for 5 minutes, until softened. Add the mushrooms, cook for 3-4 minutes, then stir in the frankfurters.
3. Meanwhile, preheat the grill to high. Beat the eggs in a bowl with 3 tablespoons water. Add the bread and parsley and season. Pour into the frying pan and cook over a medium-low heat for 8 minutes or until just set and golden underneath.
4. Pop the frying pan under the grill for 2-3 minutes, to brown the top slightly. Scatter with the extra parsley, cut into quarters and serve with a green salad.