Special Diet

Brunch Bacon Tortilla

cook 30 mins
Tags: Gluten free
  • 2 tablespoons olive oil
  • 4 unsmoked streaky bacon rashers
  • 6 large eggs
  • 425 g (14 oz) potatoes, peeled, cooked and diced
  • 150 g (5 oz) baby tomatoes, halved
  • 1 tablespoon chopped parsley
  • 75 g (3 oz) Cheddar cheese, grated
  • salt and pepper
  • Heat 1 tablespoon of the oil in a frying pan over a medium heat, add the bacon and cook for 3–4 minutes. Remove with a slotted spoon.
  • Beat the eggs in a large bowl with some salt and pepper, then stir in the bacon, potatoes, tomatoes and parsley.
  • Heat the remaining oil in the frying pan over a high heat, pour in the egg mixture and cook for 1–2 minutes, then turn down the temperature.
  • Cook for 12–15 minutes, keeping an eye on the edges to make sure the tortilla is not getting too cooked underneath – the top will still be runny.
  • Sprinkle over the grated Cheddar and then place the pan under a preheated hot grill and cook for 3–4 minutes, until golden and bubbling.
  • To turn out, place a plate on top of the pan and turn upside-down.
  • Cut into wedges to serve. This can be eaten hot or cold.
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