Picnic Tortilla
This Spanish tortilla offers a tasty alternative to sandwiches, ideal for a packed lunch or a light supper. Sliced potatoes and onion are fried with chopped bacon, then combined with beaten eggs and grated cheddar. The mixture is cooked until set to create a firm, sliceable omelette. It can be enjoyed warm or cold, making it wonderfully versatile for any occasion. The whole dish comes together in about 35 minutes.
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
- Warm the olive oil in a small non-stick pan. Cook the onion and potatoes for 8 minutes, turning often until soft without browning. Add the bacon and fry for a further 2-3 minutes. While that cooks, whisk the eggs in a large bowl with generous seasoning. Mix in the grated cheese.
- Use a slotted spoon to transfer the potato mixture into the eggs and combine. Keep most of the leftover oil, leaving just a little in the pan. Pour the egg mixture into the pan and let it cook without moving for 8 minutes until the base is firm but the top remains soft.
- Turn the tortilla out onto a plate. Place the pan back on the heat with a little more of the saved oil. Slide the tortilla back in, uncooked side down, and cook for 5 minutes until completely set through. It's ready to pack for a picnic or to serve in wedges with salad and bread.
Nutrition (per serving)
Calories289 kcal
Fat21 g
Saturates7 g
Carbs11 g
Fibre1 g
Protein15 g
Sodium496 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySnack
Cuisinespanish
