Thu, 16 November 2017
Ingredients
2 medium-large potatoes, peeled, cubed
225g cubes of bacon, pancetta or ham
25g butter
1 sliced red onion
6 eggs
100g Cheddar cheese, grated
Salt and pepper
some fresh thyme or herbs of your choice if you like
Method
Cook the potatoes in boiling salted water until cooked through approx 10 mins Drain and leave to cool slightly.
Heat a non-stick frying pan, preferably 20cm in diameter. Fry the bacon or pancetta, if using, until golden, then drain off any excess fat. Add the butter, diced potatoes and half the onions, cooking for a few mins over a low heat.
Preheat the grill.
Beat the eggs, adding half the Cheddar. Season with the salt and pepper. Pour the eggs over the bacon and potatoes. Stir gently in the pan for a few mins, allowing the tortilla to cook over a very low heat until it begins to set, leaving just a moist surface.
Sprinkle the remaining spring onions and Cheddar on top and warm under the grill or into an oven at 180 until the top has set and the cheese melted. Cut the tortilla into wedges to serve with a lovely little side salad.... and enjoy!
Watch how it's made below:
