Bacon and Cheese Tortilla Espanola

Bacon and Cheese Tortilla Espanola

3 Medium baking potatoes, peeled and thinly sliced
3 Eggs
3 Egg whites
1/8 teaspoon of salt
1/8 teaspoon of black pepper
Spray Oil
1 Medium onion chopped
5 slices of lean cooked bacon. (I used turkey rashers)
84g of reduced fat cheddar (can be used as a HEa)

Bring a large saucepan of water to a boil. Add the potatoes and cook for 5 minutes or until almost tender. Drain and set aside.


Preheat the oven to 180c to 350f


Whisk together the eggs, egg whites, salt and pepper in a medium bowl. Spray a frying pan with spray oil over a medium high heat. Add the onion and potatoes: cook stirring and turning frequently, until the potatoes are golden brown, about 5 mins.


Add the egg mixture and reduce the heat. Cook stirring occasionally with a heatproof spatula to allow the uncooked egg to run underneath, until the eggs are set but slightly runny on top.


Usng a spatula slide the tortilla onto a greaseproof baking tray. Layer the cooked bacon on top and sprinkle with the cheese.
Bake in the oven until cheese has melted on top.


I served mine with a mixed salad and a table spoon of extra light mayo.