Bacon & Leek Tortilla
Ingredients
- 4 tablespoons olive oil
- 2 leeks trimmed, cleaned and thickly sliced
- 350 g new potatoes sliced
- 4 back bacon rashers chopped
- 6 large eggs
- 75 g mature Cheddar cheese grated
- salt and pepper
Instructions
- Heat the oil in a large flameproof frying pan, add the leeks and potatoes and sauté for 8–10 minutes, stirring frequently, until golden and tender.
- Add the bacon and fry for a further 4–5 minutes until cooked through.
- Meanwhile, beat the eggs in a large bowl and add the cheese.
- Season well.
- Stir the potato mixture into the beaten eggs, then return to the pan and cook over a low heat for 8–10 minutes, making sure the bottom does not overcook.
- Place the pan under a preheated hot grill and cook for a further 3–4 minutes until the tortilla is cooked through and golden.
- Serve cut into wedges.
Notes / Tips / Wine Advice:
For leek, butternut & bacon soup,
heat 2 tablespoons olive oil in a saucepan, add 3 trimmed, cleaned and diced leeks and 400 g peeled, deseeded and diced butternut squash and cook for 3 minutes. Pour in 900 ml hot gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 4–5 minutes until the vegetables are soft. Meanwhile, cook 4 back bacon rashers under a preheated hot grill until crisp, then roughly chop. Stir 300 ml soya milk into the soup, then, using a hand-hand blender, blend the soup until smooth and season to taste. Ladle into 4 bowls and serve sprinkled with the bacon.Calories per serving 249
Nutritional Information
Calories: 483 kcal
