Picnic tortilla

Cook: 35 mins


Serves 6
Hot or cold tortillas make a tasty change from sandwiches, in 25 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal289
  • fat21g
  • saturates7g
  • carbs11g
  • sugars0g
  • fibre1g
  • protein15g
  • salt1.24g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g new potatoes, sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 rashers rindless smoked back bacon, chopped
  • 6 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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.

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Comments (37)

oilean's picture

Really good proportions eggs/potatoes. Made this with polish sausage instead of bacon. To make it easier you can use two frying pans - once one side is set, heat the olive oil on second pan and quickly transfer tortilla to brown the other side.

mariabudgen's picture

Made this to take out to a day at the races, as part of a posh picnic, and it was a big success with the family. Made it that morning, and par boiled the slice potatoes beforehand which worked well. Then rather than inverting the tortilla and putting it back in the pan, I put the pan under the grill to cook the top. It took longer than I expected for that part, and in fact I took it out when it looked sufficiently coloured but when I started to slice it, actually it was still wet in the middle so had to put it back under for another 10mins to firm up. Once done, I transferred to some foil, sliced into wedges and wrapped up - 2 hours later at the races it was still lovely and warm. Will make again. I used a medium sized frying pan that was also ovenproof, and the recipe fed 6 of us.
Just spotted the Spiced Tortilla recipe too so will also try that version. Guessing a small pan would still work for just 2 of us for a "throw it all in" type lunch! Can't see where to score this recipe but its a 5 from me!

brynmadoc's picture

Very tasty! Used a thinly sliced red pepper too with plenty of ground white pepper. Needs a large frying pan initially, but I was lucky to find a tortilla pan in Spain last year (2 frying pans that link by a hinge which makes it easier to turn over: non stick too) so I transferred the egg mixture into this.

AndiPete's picture

This is a great brunch plate! We used goat cheese instead of cheddar cheese and it was delicious.

AndiPete's picture

This is a perfect brunch plate! We used goat cheese instead of cheddar cheese, and it was delicious.

brennie72's picture

I made this about 10 times now and always enjoy it. Easy, cheap and yummie!

jillmann's picture

Tasty - eventually!! Even my fussy kids ate it but next time I will use more cheese. I took heed of the comments about undercooked potatoes and par-boiled mine for 5 minutes first, then sliced quite thinly but they still took about 30 minutes to fry until tender as it is almost impossible to make sure each piece gets enough time on the base of the pan. I also had to resort to a larger frying pan for the same reason as there is just too much for a "small" pan.

u16ds8's picture

Absolutely delicious and very easy to make

Madminx's picture

Used leftover boiled potatoes and finished it under the grill. Absolutely delicious.

familychef's picture

Another very versatile dish, I have tried this with a myriad of different ingredients and it's always successful - a failsafe recipe

familychef's picture

We loved this recipe it was very tasty, I've made it several times now and add peas, broad beans asparagus spinach whatever I have really

deadtall's picture

Went down a storm with adults and children on a summer picnic. Woud be great for weekend lunches too.

catchtobin's picture

Lovely recipe. I added 2 cloves of garlic while frying the onion. I parboiled the potatoes for 10 mins. Baked mine in the oven for 40 mins at 180c. Will definitely make again.

Frantic Flapjack's picture

I have tried various recipes but this one had the taste and texture of an authentic Spanish tortilla. Left out the bacon and added two cloves of garlic when frying the onion.

dragonma5306's picture

Oh, and I forgot to say that I finished it off under the grill rather than attempting to flip it over.

dragonma5306's picture

Mmm...delicious! Wasn't sure what size a 'small' frying pan was, so used one that measured about 26cm across the top. Worked out fine. Fried the potatoes and onions for about 20 mins until they were tender and added streaky bacon as that was all I had.
Served it warm with salad, and am looking forward to eating the rest tomorrow cold for my lunch!

foodfocus's picture

Great recipe. I added more cheese, and followed recipe up to turning over and just popped the pan complete without turning out under the grill for the top tobrown and set. Then cooled and cut.... perfect

lagourmandise's picture

Made this for a myself and a few friends. As a veggie, I skipped the bacon and added a red pepper and about 30g extra of cheese. I also par-boiled my potatoes for a few minutes before just to be sure they weren't too al dente. Overall it was quite easy; although the flipping was quite tricky, I guess I'll have to experiment with a different pan when I next make it!

judith01's picture

Did this yeasterday for a pic-nic and everyone loved it!!
So easy to make too =) Thank you!

clarecomrie's picture

See my blog for authentic Spanish tortilla!

This one is a variation, a good one, but not the real deal!


Questions (3)

JRumsey1973's picture

Can this be frozen? ?

goodfoodteam's picture

Hi there, thanks for getting in touch. For best results we'd avoid freezing this recipe.

mebdon's picture

Do you think this would be ok in the freezer?

Tips (1)

carolhowells's picture

I used tinned new potatoes instead, a quicker alternative and just as good!