Picnic tortilla

Picnic tortilla

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(35 ratings)

Cook: 35 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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 eggs
    Eggs

    Egg

    egg

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

  • 85g mature cheddar, grated

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.

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Comments, questions and tips

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oilean
18th Jul, 2016
5.05
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
9th Apr, 2015
5.05
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
9th May, 2014
5.05
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
AndiPete
2nd Jan, 2014
This is a great brunch plate! We used goat cheese instead of cheddar cheese and it was delicious.
AndiPete's picture
AndiPete
2nd Jan, 2014
This is a perfect brunch plate! We used goat cheese instead of cheddar cheese, and it was delicious.
brennie72
4th May, 2013
4.05
I made this about 10 times now and always enjoy it. Easy, cheap and yummie!
jillmann
7th Apr, 2013
3.05
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
28th Mar, 2013
5.05
Absolutely delicious and very easy to make
Madminx
21st Jan, 2013
Used leftover boiled potatoes and finished it under the grill. Absolutely delicious.
familychef
23rd Dec, 2012
5.05
Another very versatile dish, I have tried this with a myriad of different ingredients and it's always successful - a failsafe recipe

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JRumsey1973
5th Mar, 2014
Can this be frozen? ?
goodfoodteam's picture
goodfoodteam
18th Mar, 2014
Hi there, thanks for getting in touch. For best results we'd avoid freezing this recipe.
mebdon
1st Jul, 2013
Do you think this would be ok in the freezer?
carolhowells
22nd Jun, 2013
I used tinned new potatoes instead, a quicker alternative and just as good!