My grandmother never threw food away! Leftovers were used to make another meal the next day. She’d boil a roast one day to flavor a soup, then the roast would be baked the next day for Pot Roast with potatoes, carrots and of course Portuguese chourico! She’d then use some of the leftover meat and potatoes to make these delicious Portuguese Omelets.
These omelets are not only economical, but quick and delicious! It is difficult to give proportions, but you simply place leftover chopped meat, chopped potatoes, chopped scallions, diced onions or shallots, chopped fresh parsley, 2 tsp. onion powder, 2 tsp. garlic powder, 1/2 tsp. red crushed pepper and salt. Add 3 to 4 beaten eggs, depending how much filling you have.
Stir well. Coat pan with olive oil or spray. Pour some of the mixture onto the pan. Keep the round shape and cook until golden brown on each side. I don’t make them any larger than about 4 to 5 inches in diameter. They brown up quickly, too, so be sure not to take your eyes off of them…super tasty!