PICNIC TORTILLA

Picnic tortilla image

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

Provided by Sara Buenfeld

Time 35m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 289 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.24 milligram of sodium