Potato bacon tortilla

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

Potato & bacon tortilla

Prep Time 30 minutes
Cook Time 35 minutes
Servings 4
Calories 367 kcal
Author WW


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts
Potato & bacon tortilla
Amount Per Serving
Calories 367 Calories from Fat 166
% Daily Value*
Fat 18.4g28%
Saturated Fat 5.5g34%
Sugar 5.8g6%
Protein 25.5g51%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the September 2019 issue of Gluten-Free Heaven magazine

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