Ingredients Jump to Instructions ↓

  1. 600 g (1 lb 5 oz) waxy potatoes, peeled and cut into 1 cm ( 1/2 in) cubes

  2. 2 tbsp extra virgin olive oil

  3. 1 red onion, finely chopped

  4. 1 courgette, about 150 g (5 1/2 oz), diced 2 rashers lean back bacon, derinded and chopped

  5. 6 eggs

  6. 2 tbsp chopped parsley pepper

Instructions Jump to Ingredients ↑

  1. Add the potato cubes to a saucepan of boiling water. Bring back to the boil, then lower the heat slightly and cook for 3 minutes. Drain thoroughly.

  2. Heat the oil in a heavy-based non-stick frying pan that is about 25 cm (10 in) in diametre. Add the potatoes, onion, courgette and bacon, and cook over a moderate heat for 10 minutes, turning and stirring from time to time, until the potatoes are tender and lightly golden.

  3. Preheat the grill to high. In a bowl, beat the eggs with 1 tbsp cold water. Add the parsley and pepper to taste. Pour the egg mixture over the vegetables in the frying pan and cook for 3–4 minutes or until the egg has set on the base, lifting the edges to allow the uncooked egg mixture to run onto the pan.

  4. When there is just a little uncooked egg on the top, place the pan under the hot grill and cook for a further 2 minutes to set the top. Slide the tortilla out onto a plate or board and allow to cool for 2–3 minutes. Cut into small wedges or other shapes and serve warm, or leave to cool completely before cutting and serving.


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