Picnic tortilla

Picnic tortilla

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(42 ratings)

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


  • 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 eggs



    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, questions and tips

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1st May, 2019
This is delicious. I followed the recipe although I substituted vegan cheese for cheddar because it needed to be dairy free.
Charlotte S
24th May, 2018
This is a great recipe. First time I cooked it and it turned out perfectly. As some others had suggested I par-boiled the potatoes in salted water for about five minutes and I left out the bacon because I was cooking for vegetarians. I cooked on the hob for 8 mins then grilled for 5 mins because I was worried about turning it over. I'll definitely be making this again.
19th Aug, 2017
Made this for a picnic today and, per suggestions, I par-boiled the potatoes for 7 minutes. Also added red pepper for added colour and used chorizo instead of bacon. Delicious! I was nervous about transferring the half-cooked tortilla onto a plate and back into the pan but all went like clockwork and no problems at all. Will definitely make this again - such a great chance from sandwiches and it's entirely gluten free too!
18th Jul, 2016
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.
9th Apr, 2015
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!
9th May, 2014
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
2nd Jan, 2014
This is a great brunch plate! We used goat cheese instead of cheddar cheese and it was delicious.
AndiPete's picture
2nd Jan, 2014
This is a perfect brunch plate! We used goat cheese instead of cheddar cheese, and it was delicious.
4th May, 2013
I made this about 10 times now and always enjoy it. Easy, cheap and yummie!
7th Apr, 2013
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.


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