Picnic tortilla

Recipe uploaded by

Sara Buenfeld

8 ratings

Recipe by Sara Buenfeld

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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

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• Victoria

  11 February 2008

  Victoria rated this recipe

  

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• Kate's Food

  28 May 2009

  Kate's Food rated and commented on this recipe

  

  This is scrummy, and brilliant for picnics. I often use choritzo, instead of bacon and cheese. For a veggie version I recommend courgettes, red & yellow peppers and peas, which make it very colourful.

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• Philip Walker

  01 June 2009

  Philip Walker rated and commented on this recipe

  

  I made this the day before a planned picnic in Epping Forest. A glorious day, and this went down a storm! Really easy to make (have always wanted to make a tortilla, never realised it was so easy) Really lovely and really easy!

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• Patou

  10 August 2009

  Patou commented on this recipe

  This is a great recipe. It works really well and tastes delicious hot or cold the following day. I kept everything the same as stated in the recipe above, except I only used 4 eggs rather than 6 and it turned out perfect. I'm planning to make it again, perhaps with some spinach or peppers instead of the bacon for a veggie option.

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• Patou

  10 August 2009

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• Mammu

  14 August 2009

  Mammu rated and commented on this recipe

  

  Very nice!

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• Franniban

  23 August 2009

  Franniban rated and commented on this recipe

  

  This went down a storm for a hen picnic yesterday. The only thing was the potatoes were a bit al dente. I wonder if it's worth par boiling them first? I also added peperoni.

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• Helen

  25 August 2009

  Helen rated this recipe

  

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• Claire Wood

  02 September 2009

  Claire Wood rated and commented on this recipe

  

  Really loved this. Sliced the potatoes thinly and actually cooked them for nearer 20 minutes with the pan covered to make sure they were cooked properly - I don't like crunchy undercooked potatoes. Had it warm with a salad and cold in my lunchbox the next day when it was even yummier!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 35 mins

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

Per serving

289 kcalories, protein 15g, carbohydrate 11g, fat 21 g, saturated fat 7g, fibre 1g, salt 1.24 g

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