Potato bacon tortilla recipe from WW
Top the potato bacon tortilla with cottage cheese and salad for a boost in flavour and texture!
Potato & bacon tortilla
Ingredients
- 400 g potatoes, cut into 5mm thick slices
- 50 g young leaf spinach
- 120 g bacon medallions
- 2 tsp olive oil
- 1 small onion, finely chopped
- 3 free-range eggs, lightly beaten
- 120 g frozen peas
- 200 g reduced-fat cottage cheese
- mixed salad leaves, to serve
Instructions
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Put the potatoes in a pan of cold water and bring to the boil. Cook for 5 minutes until tender. Drain and transfer to a large bowl. Add the spinach to the bowl and set aside, covered, for 5 minutes or until the spinach has wilted.
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Meanwhile, finely chop half the bacon. Put the oil in a non-stick, ovenproof frying pan and set over a medium heat. Add the onion and chopped bacon and cook, stirring, for 6-8 minutes until the onion has softened. Transfer to the bowl with the potato mixture. Add the eggs and mix well.
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Thinly slice the remaining bacon. Set the frying pan over a medium-high heat, add the sliced bacon and cook, stirring, for 5 minutes or until browned. Transfer to a small bowl.
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Put the potato mixture into the pan and spread it out evenly. Cook for 8-10 minutes or until the base is golden and set. Heat the grill to high, then grill the tortilla for 5 minutes or until the top is golden and set.
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Meanwhile, cook the peas in a pan of boiling water for 2 minutes until tender, then drain, refresh under cold water and drain again. Combine the peas, sliced bacon and cottage cheese in a bowl. Top the tortilla with the cottage cheese mixture, then serve with the salad leaves.
As featured in the September 2019 issue of Gluten-Free Heaven magazine
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