Rabbit and Mutton Mini Spanish Tortilla

 

Rabbit, mutton and Brussels sprouts mini Spanish tortilla

A Spanish tortilla is normally a grand, hearty, deep pan affair, comprised principally of egg, potato and onion. This is why I have therefore referred to this creation as a mini Spanish tortilla, incorporating what was essentially leftover rabbit and mutton, as well as some shredded Brussels sprouts for additional texture, flavour and colour. The idea came to me when considering how to use up the leftovers and I'm glad it did - it really was absolutely delicious!

Whole, portioned rabbit and mutton chops ready for slow cooking

The rabbit and mutton leftovers incorporated in this recipe ultimately came from a whole, portioned rabbit and a couple of both meaty and fatty mutton chops that were slow cooked for 10 hours. The meat was flavoured with salt, pepper, thyme, onions and garlic but these items are of course entirely variable.

Rabbit portions and mutton chops removed from slow cooker

When the cooking time is up, lift the rabbit pieces and mutton chops from the slow cooker with a large spatula to a deep plate. Cover and allow to rest and cool for at least half an hour.

The rabbit and mutton meat was plucked from the bones in medium to small pieces before the majority was utilised for a separate purpose. It is the handful of leftover combined meats that was used in the recipe featured in this post.

Cook Time (not including meat preparation)

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 serving

Ingredients

• 2 medium Brussels sprouts, halved down through the core and finely shredded
• 3 eggs
• Salt and black pepper
• 1 tablespoon vegetable or sunflower oil
• Handful leftover rabbit and mutton meat pieces

Method

Break the eggs into a small bowl, season with salt and pepper and beat lightly with a fork or small whisk until just combined. Put your kitchen grill/broiler on to preheat to its highest setting. Pour the vegetable oil into an 8- or 9-inch frying pan (circa 20cm) and bring it up to a medium heat.

Shredded sprouts are added to hot frying pan

Add the shredded sprouts to the pan and stir fry for a couple of minutes until they are just starting to soften.

Rabbit and mutton meat is added to sauteed sprouts

Add the rabbit and mutton meat to the pan and stir fry for a further couple of minutes to ensure the meat is fully reheated all the way through.

Meat and sprouts are carefully spread around pan

Carefully spread the meat and sprouts around the pan to achieve the best and most even dispersal rate you can.

Beaten egg is poured over meat and sprouts

Pour the egg mix carefully over the meat and sprouts, as evenly as you can. Cook for a couple of minutes or until you can see the egg mix is about two-thirds set. Use your spatula to gently loosen the omelette around the edges of the pan.

Place the pan under the hot grill/broiler for about a minute or until the egg is fully set. Ease the omelette free from the pan with your spatula and lift carefully to a plate for service.