Super quick supper that’s packed full of flavour and incorporates some of your five-a-day
4 people10 minutes45 minutes
6 - Bacon Rashers
6 - Fresh Egg
1 - Red Pepper
deseeded, thinly sliced
400gSuperValu Baby Potatoes
very thinly sliced
1tbspSuperValu Fresh Parsley Flat Leaf
1tbspSuperValu Olive Oil
Using a mandolin or food processor, thinly slice the potatoes, then dry the potato slices with a clean towel.
Heat the oil in a 23-25cm (9-10”) non-stick frying pan. Add the onion, bacon and garlic and sauté for 6 - 8 minutes over a medium heat until softened but not coloured. Add the potatoes to the pan, tossing to combine. Season generously.
Add the peppers and parsley and reduce the heat. Cook gently for 12 - 15 minutes, shaking the pan occasionally to ensure the potatoes are cooked through.
Break the eggs into a large bowl and add the cream, half the cheese and some seasoning, whisk lightly with a fork.
Preheat a grill on medium.
Pour the egg mixture and cheese mixture over the potatoes, you may need to use a spatula to lift the potatoes to ensure an even distribution of the egg mixture. Cook for 8 – 10 minutes until the eggs underneath have set, the top should be still runny.
Sprinkle the remaining cheddar over the surface of the tortilla and place under the preheated grill until light golden. Turn onto a chopping board or serving plate and serve with some salad leaves.