Teatime tortilla
A twist on the Spanish potato omelette makes a great after-school meal. Serve with peas or slices of raw carrot, cucumber and pepper
Published 22 June 2009
Serves 4-6
Cost per serving: 80p
What do I need?
- 4 medium potatoes, cubed
- 1 tbsp sunflower oil
- 1 large onion, sliced
- 5 slices bacon, rind removed and cut into pieces
- 12 cherry tomatoes
- 5 eggs, lightly beaten
- Salt and pepper, to taste
How do I make it?
- Preheat grill to medium-high. Put the potatoes in a saucepan and cover with water. Bring to the boil and cook until tender; help your child test them with a fork to make sure they’re soft but not mushy. Drain the potatoes in a colander and set aside.
- Fry the onions in the oil, stirring them regularly until softened. Add the bacon and cook for 5 minutes until it begins to crisp.
- Add the tomatoes and the cooked potatoes, with extra oil if the pan looks dry, and cook for 2 minutes. Evenly spread out the onions, bacon, tomato and potatoes in the frying pan.
- Ask your child to season the eggs with salt and pepper and then beat them for you. Pour into the pan and cook without stirring for 5 minutes until the base is set.
- To cook the top of the tortilla, place pan under the grill for 3-5 minutes. Leave to cool slightly, then serve.
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Recipes: Nicola Graimes. Photography: Jon Osborne. Food styling: Gee Charman. Rabbit-shaped cutters: Gill Wing
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