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Picnic tortilla

Picnic tortilla

A star rating of 4.7 out of 5.45 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
low insalt1.24g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.7 out of 5.45 ratings

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