Name: Potato, pea and bacon tortilla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 1/2 tablespoon vegetable or olive oil; 250 gram potatoes, cut into 2 cm pieces; 2 rashers rindless bacon, chopped; 1 clove garlic, crushed; 3 eggs, at room temperature; 1/2 cup cream; 1/2 cup grated tasty cheese; 3/4 cup frozen peas; 2 green onions, thinly sliced; 1 tablespoon chopped thyme

Potato, pea and bacon tortilla

Serves 2

Prep

15M

Cook

20M

Total

35M

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Ingredients

1 1/2 tablespoon vegetable or olive oil

250 gram potatoes, cut into 2 cm pieces

2 rashers rindless bacon, chopped

1 clove garlic, crushed

3 eggs, at room temperature

1/2 cup cream

1/2 cup grated tasty cheese

3/4 cup frozen peas

2 green onions, thinly sliced

1 tablespoon chopped thyme

Method

1.Heat oil in an 18cm (base measurement) heavy-based frying pan over moderate heat. Cook and stir potato for 2 minutes. Add bacon; cook and stir for 3-4 minutes more or until potato is golden brown. Add garlic; cook for 30 seconds. Reduce heat.

2.Meanwhile, preheat an oven-grill to high. Whisk eggs, cream and cheese in a medium jug.

3.Add peas, onion and thyme to potato mixture; stir to distribute evenly. Season with salt. Pour egg mixture over the potato mixture. Cook, without stirring, for 7-8 minutes or until slightly firm around the edges.

4.Place pan under grill; cook for 5 minutes or until top is golden and set. Turn out onto a plate. Serve cut into wedges.

Omit bacon. Add a 185g can of drained flaked tuna
Note

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Ingredients

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