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Potato and bacon tortilla

This tortilla is great make-ahead fare that transports well for summer picnics and events.
Potato and bacon tortilla
8
1H 21M

Ingredients

Sweet tomato chilli relish

Method

Potato and bacon tortilla

1.Preheat the oven to 180°C.
2.Lightly spray a 23cm oven dish or similar. Heat the butter in a frying pan, then sauté the bacon, garlic and onion over a medium heat for 3-4 minutes until fragrant and the onions have softened. Set aside to cool.
3.Peel the potatoes and slice thinly into rounds. Arrange the rounds, bacon and onion mixture and half the Parmesan in neat layers, working your way around the dish in a circular pattern.
4.Beat the eggs with salt and slowly pour over the potato. Sprinkle remaining Parmesan over and cover loosely with foil.
5.Bake for 45 minutes. Remove foil, spray with oil and sprinkle on the thyme. Bake a further 30 minutes or until tender. Garnish with rocket and nasturtiums.

Sweet tomato chilli relish

6.Core the tomatoes and make a cross through the skin at the top. Place in a deep bowl and cover with boiling water. Stand for 5 minutes, drain and when cool enough, slip off the skins.
7.Dice the flesh and place in a medium saucepan with the remaining ingredients. Simmer for 15-20 minutes until reduced. This keeps in the fridge for up to 3 weeks.

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