Recipes: Picnic tortilla

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

  

  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.

  Per serving

  289 kcalories, protein 15g, carbohydrate 11g, fat 21 g, saturated fat 7g, fibre 1g, salt 1,24 g