Picnic tortilla

Picnic tortilla

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(29 ratings)

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
289
protein
15g
carbs
11g
fat
21g
saturates
7g
fibre
1g
sugar
0g
salt
1.24g

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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Method

  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.

Recipe from Good Food magazine, July 2003

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Comments

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nolalola1's picture

I agree about the potatoes-I always cook them for about 20 - 30 mins to make sure they're soft. This recipe also works well if you bake it in the oven for about 45 mins rather than using the pan and saves the trauma of trying to flip it! A great picnic recipe.

izysticklee's picture
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Oops forgot to rate.

izysticklee's picture
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I used a quite a deep pan and flipping it was almost a disaster! I would recommend putting it under the grill instead, much less dangerous...tasted lovely though. Had to add an extra egg to save it from the flipping incident, but all glued back together fine.

francesbray's picture
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This was delicious. The only problem was turning it over, but perhaps because my frying pan is too deep. I had to cook it for longer to get it set though.

jayne850's picture
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delicious!

pillet's picture
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this is really tasty, i didn't have any new potatoes so i used old ones sliced very thin, delicious,mmmmmmmm

cpadmore's picture

Hi Webmaster - Could you put most recent comments first. It would help so much

monbon's picture
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Can't wait to cook this again, delicious, will cook potatoes a bit longer next time or slice thinner...

claireparnell's picture
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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!

franniban's picture
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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.

mufalda's picture
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Very nice!

lapinpatricia's picture
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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.

thefunkyduck's picture
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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!

obuffrey's picture
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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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