• 400–500g leftover roast potatoes
• 1 small onion or 1 leek (or both), finely sliced
• 5–6 eggs
• 2–3 tbsp Chimac Korean Hot Sauce 
• Olive oil
• Salt & black pepper

Optional extras (very welcome):

• Spring onions
• A handful of cheese
• Crispy bits of bacon or leftover ham

1. Prep the potatoes
   Chop your leftover roasties into smaller, bite-sized chunks. You want rough edges,  they’re flavour carriers.
2. Soften the veg
   Heat a generous glug of olive oil in a non-stick, ovenproof frying pan over a medium heat. Add the sliced onion or leek with a pinch of salt and cook gently until soft and sweet, about 5–7 minutes.
3. Warm the potatoes
   Add the chopped roast potatoes to the pan and toss gently to warm through and soak up all that oniony goodness. Cook for another 4–5 minutes until everything’s hot. If you're adding any leftover ham, chuck it in the pan now to heat it up too.
4. Whip the eggs
   In a bowl, whisk the eggs with the Korean Hot Sauce and a few cracks of black pepper. 
5. Bring it together
   Pour the egg mixture over the warm potatoes. Gently shake the pan so everything settles evenly.
6. Cook the tortilla
   Lower the heat and cook slowly for 6–8 minutes until the edges are set and the base is golden.
   To flip: place a plate over the pan, turn confidently, then slide the tortilla back into the pan to cook the other side for another 3–4 minutes.
7. Finish & serve
   Slide onto a board, rest for a minute, then slice. Serve warm or at room temp with extra Korean Hot Sauce on the side.