Picnic tortilla

30-60 minutes 400 kcal or less 6 servings bbc good food egg eggs mains mature cheddar new potato new potatoes omlette onion onions picnic recipes spanish food spanish omelette tortilla

N/A

Source

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

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.

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.

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.