THE CHRISTMAS DINNER is done and dusted.

So… What to do with the leftovers?

Ham and turkey sandwiches only go so far – but the Christmas basics can be livened up with just a quick trawl of your fridge.

Starting with a tried and tested ‘fridge omelette’ these tasty ideas from Bord Bia should keep you going for a few days, before you need to head to the shops again…

Source: Bord Bia

The fridge omelette

Ingredients: 

• 1.5 tablesp. olive oil
• 4-6 potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, chopped
• 8 eggs, beaten with 2 tablesp. freshly grated cheese
• A little salt and freshly ground black pepper
• Chopped parsley

To cook: 

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omelette onto the plate, then slide back into the pan to cook the other side.

Serving suggestions:

To serve, sprinkle with parsley and cut into wedges. (Note: You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.)

Eight other tips for using up your leftover turkey and ham

• Add to macaroni and cheese to make a nutritious and filling supper that all the family will enjoy
• Combine with a tin of tomatoes, some garlic and basil for a tasty pasta sauce
• Cooked ham and/or turkey, spinach, cheese and eggs are a delicious combination for quiches and tarts
• Use in a salad with chopped tomatoes, sliced avocado, mixed leaves and a blue cheese dressing
• Toast some bread and top with sliced ham, roasted peppers, a few sprigs of thyme and a slice of cheese. Pop under the grill until the cheese is bubbling. Delicious.
• Team up with a fruity chutney or stuffing to make sandwiches on St. Stephen’s Day
• The turkey carcass and ham bone will make wonderful stock for soup

[Recipe ideas courtesy of Bord Bia - more from their Christmas Cookbook here.]

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