Special Diet

Bacon and Leek Tortilla

cook 30 mins
  • 4 tablespoons olive oil
  • 2 leeks, trimmed and thickly sliced
  • 350 g (11 1/2 oz) new potatoes, sliced
  • 4 back bacon rashers, chopped
  • 6 large eggs
  • 75 g (3 oz) mature Cheddar cheese, grated
  • salt and pepper
  • Heat the oil in a large flameproof frying pan, add the leeks and potatoes and sauté for 8–10 minutes, stirring frequently, until golden and tender. Add the bacon and fry for a further 4–5 minutes.
  • Meanwhile, beat the eggs in a large bowl and add the cheese. Season well.
  • Stir the potato mixture into the beaten eggs, then return to the pan and cook over a low heat for 8–10 minutes, making sure the bottom does not over-cook.
  • Place the pan under a preheated hot grill and cook for a further 3–4 minutes until the tortilla is cooked through and golden.
  • Serve cut into wedges.
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