Bacon and egg tortilla slices

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 7
Servings 1
Minutes 20 minutes


Serving Change
  • 350
  • 20
    olive oil
  • 250
    rindless streaky bacon, chopped
  • 1
    onion, sliced
  • 6
    large eggs
  • Tabasco sauce (optional)
  • 100
    Cheddar cheese, grated


20 minutes
Cover the potatoes with water and bring to the boil.
Boil for 10 minutes, then remove from the heat, drain and cover with cold water.
Once potatoes have cooled, drain, peel off the skins and slice.
Heat the olive oil and add the bacon.
Fry for two minutes, add the onion and fry for a further two minutes.
Beat the eggs in a bowl.
Season to taste with salt, pepper and a dash of Tabasco, if you like.
Stir in the grated cheese and add the potato slices.
Remove the bacon and onion from the pan with a slotted spoon and stir into the potato mixture.
Pour half the fat out of the pan and reserve.
Pour the potato and egg mixture into the pan and cook over a medium heat for about eight minutes.
Turn the tortilla out onto a plate.
Add reserved oil to the pan and slide the tortilla back into the pan to cook the other side.
Cook for five minutes or until cooked through and firm.
Remove from the heat, allow to cool and cut into slices.
Refrigerate until ready to pack into the lunch box.

Read more on: starch  |  sauté


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