bacon tomato tortilla
You will need a large oven proof non-stick frying pan to cook this dish.
Serves 4
Free on extra easy
- 400g pack cooking bacon with fat removed and cut in to bite sized slices
- 300g potatoes grated, washed and dried
- 300g tomatoes chopped
- 10 eggs
- mixed herbs
- freshly ground pepper
- low calorie cooking oil spray
- parsley for garnish
- Prepare the potato by peeling and grating. Wash the grated pieces and dry in a kitchen towel.
- Prepare the eggs by cracking in to a mixing bowl and seasoning with the mixed herbs and pepper. Use a hand whisk to beat the eggs a little.
- Pre-heat the oven to 180c.
- Spray the frying pan with a little of the low calorie cooking spray.
- Fry the bacon on a high heat until it has browned a little.
- Add the tomato and cook for a few more minutes until the tomatoes have broken down and the water has reduced down a little.
- Add the potatoes to the bacon and tomato, and continue to cook until the liquid from the tomato has mostly boiled off and the potato is almost done. Mix well to ensure the potato cooks evenly and does not catch on the bottom of the pan during this stage.
- Add the egg to the pan and mix thoroughly, ensuring all pieces of potato absorb a little of the egg and the mixture begins to set.
- Place the pan in the oven and bake for about 15 minutes until the egg has browned a little.
- Remove from the oven and allow to stand for a couple of minutes and sprinkle with a parsley.