Baked Tuscan Sausage Tortilla

Wash your hands and then get on with the rest of your prep. Cut the shallot in half through the root, peel and slice into thin half moon shapes. Remove the core from the red pepper and slice as thinly as you can. Once your sausage meat is cooked remove to a plate, then add your pepper and shallot to the pan. Cook for another 5-7 mins or until soft.

Pour the tomato passata into a small bowl. Season with a pinch of salt and a good grind of black pepper. Peel and grate the garlic (or use a garlic press if you have one). Pick the basil leaves and shred them finely. Add your garlic and basil to your tomato passata. Taste and add more salt and black pepper if necessary. This is your tomato sauce.

Preheat your oven to 200 degrees. Place a tortilla on a chopping board. Smear a spoonful of your tomato sauce across your tortilla. Leave a 1cm border free of sauce (see picture). Put some spinach leaves in the centre, and then top with a few pieces of sausage, red pepper and shallot. Roll to enclose the filling and then pop into a lightly greased baking dish with the join side down.

Repeat until you have two filled tortillas per person. Spoon your remaining tomato sauce on top of your rolled tortillas and then sprinkle over the hard Italian cheese.

Pop your baking dish on the top shelf of your oven for 12-15 mins or until your cheese is golden and bubbling. Have a quick clear up and get the washing up done whilst your tortillas bake.