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Food for all the family
Bacon and Cheddar Spanish Tortilla
Super quick supper that’s packed full of flavour and incorporates some of your five-a-day!
Serves 4
Method
Ingredients
1.
Using a mandolin or food processor,
thinly slice the potatoes, then dry
the potato slices with a clean towel.
Heat the oil in a 23-25cm (9-10”)
non-stick frying pan. Add the onion,
bacon and garlic and saut. for 6–8
minutes over a medium heat until
softened but not coloured. Add
the potatoes to the pan, tossing
to combine. Season generously.
Add the peppers and parsley and
reduce the heat. Cook gently for
12–15 minutes, shaking the pan
occasionally to ensure the potatoes
are cooked through.
2.
Break the eggs into a large bowl and
add the cream, half the cheese and
some seasoning, whisk lightly with a fork.
3.
Preheat a grill on medium.
4.
Pour the egg mixture and cheese
mixture over the potatoes; you
may need to use a spatula to lift
the potatoes to ensure an even
distribution of the egg mixture.
Cook for 8–10 minutes until the eggs
underneath have set, the top should
be still runny.
5.
Sprinkle the remaining cheddar over
the surface of the tortilla and place
under the preheated grill until light
golden. Turn onto a chopping board
or serving plate and serve with some
salad leaves.
✔✔ 1
tbsp Olive Oil
✔✔ 1
clove of Garlic, crushed
✔✔ 1
Red Onion, thinly sliced
✔✔ 6
rashers of Bacon, trimmed,
chopped
✔✔ 400g/13.oz
sliced
Baby Potatoes, very thinly
✔✔ 1
SuperValu Red Pepper, deseeded,
thinly sliced
✔✔ 1
tbsp Fresh Parsley, chopped
✔✔ 6
Eggs
✔✔ 50ml/1.floz
✔✔ 100g/3.oz
✔✔ Salt
Cream
Cheddar, grated
and freshly Ground Black Pepper
Recipe created by Kevin Dundon
#WinWithDairy