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Picnic tortilla

Contains pork – recipe is for non-Muslims only
Hot or cold tortillas make a tasty change from sandwiches, in 25 minutes

  • Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 289
  • Carbohydrates 11
  • Saturated Fat 7
  • Sugar 0
  • Protein 15
  • Fat 21
  • Fibre 1
  • Salt 1.24

Nutrition per serving

  • Calories 289
  • Carbohydrates 11
  • Saturated Fat 7
  • Sugar 0
  • Protein 15
  • Fat 21
  • Fibre 1
  • Salt 1.24

Ingredients

  • 4 tbsp olive oil
  • 1 onion, thinly sliced
  • 350g new potatoes, sliced
  • 4 rashers rindless smoked back bacon, chopped
  • 6 large eggs
  • 85g mature cheddar, grated

Method

  1. Heat the olive oil in a small non-stick frying pan, add the onion and potatoes and fry for 8 minutes, turning the veg frequently until tender but not browned. Add the bacon and fry for a further 2-3 minutes. Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Stir in the cheese.

  2. Remove the potato mixture with a slotted spoon and stir into the eggs. Reserve most of the excess oil, leaving a little in the pan. Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 minutes until firmly set underneath but not set on top.

  3. Invert the tortilla on to a plate and return the pan to the heat with a bit more of the reserved oil. Slide the tortilla back into the pan, uncooked side down, and cook for 5 minutes until set all through. Pack for a picnic or serve in wedges with salad and bread for an easy supper.

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