Bacon & Cheddar Spanish Tortilla

Bacon & Cheddar Spanish Tortilla

Super quick supper that’s packed full of flavour and incorporates some of your five-a-day!

Created By: The National Dairy Council

Preparation time 10 mins | Total Time 45 mins | Serves 4

Ingredients

  • 1 tbsp Olive Oil
  • 1 clove of Garlic, crushed
  • 1 Red Onion, thinly sliced
  • 6 rashers of Bacon, trimmed, chopped
  • 400g/13.oz Baby Potatoes, very thinly sliced
  • 1 SuperValu Red Pepper, deseeded, thinly sliced
  • 1 tbsp Fresh Parsley, chopped
  • 6 Eggs 50ml/1.floz Cream
  • 100g/3.oz Cheddar, grated
  • Salt and freshly Ground Black Pepper

Instructions

  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.