Leftovers are not too frequent in our family, however I do love making a big roasted chicken and enjoying it for a couple of days. We are, unfortunately, a dark chicken meat family lovers and I am kind of stuck with the breast part of the chicken.
The inspiration from this recipe came from staring at the chicken breasts and not wanting to make a salad with them, so decided to go via tortilla. Not the south of the border Mexican tortilla that is a flat pancake of flour or cornmeal and typically filled with meats, vegetables, but the Spanish tortilla, that is a thick omelet containing potatoes and other vegetables and or meats, and served typically into wedges.
Mix green salad alongside, a glass of Chardonnay and dinner was perfect.
You can add sautéed mushrooms or red bell peppers, or zucchini… the opportunities are endless with this dish.