Name: Picnic tortilla
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Spanish
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

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Picnic tortilla

Picnic tortilla

Sara Buenfeld

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Serves 6

Easy

Cook: 35 mins

A star rating of 4.7 out of 5.50 ratingsRate

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Hot or cold tortillas make a tasty change from sandwiches, in 25 minutes

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Layered hummus, tabbouleh & feta picnic bowl

A star rating of 4.6 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal289
fat21g
saturates7g
carbs11g
sugars0g
fibre1g
protein15g
salt1.24g

low

Method

step 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.
step 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.
step 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.

ALSO DISCOVER

PICNIC GUIDE

How to pack a picnic

Recipe from Good Food magazine, July 2003

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A star rating of 4.7 out of 5.50 ratings

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