Picnic tortilla

A plate of food Family Picnic Recipes

Preparation and cooking time

  • Cook:35 mins
  • Easy
  • Serves 6

Hot or cold tortillas make a tasty change from sandwiches, in 25 minutes

Nutrient Unit
kcal 289
fat 21g
saturates 7g
carbs 11g
sugars 0g
fibre 1g
protein 15g
salt 1.24g


  • 4 tbsp olive oil
  • 1 onion , thinly sliced
  • 350g new potatoes , sliced
  • 4 rashers rindless smoked back bacon , chopped
  • 6 large eggs
  • 85g mature cheddar , grated
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  • STEP 1

Heat the olive oil in a small non-stick frying pan, add the onion and potatoes and fry for 8 minutes, turning the veg frequently until tender but not browned. Add the bacon and fry for a further 2-3 minutes. Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Stir in the cheese.

  • STEP 2
Veggie rainbow picnic pie

Remove the potato mixture with a slotted spoon and stir into the eggs. Reserve most of the excess oil, leaving a little in the pan. Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 minutes until firmly set underneath but not set on top.

  • STEP 3

Invert the tortilla on to a plate and return the pan to the heat with a bit more of the reserved oil. Slide the tortilla back into the pan, uncooked side down, and cook for 5 minutes until set all through. Pack for a picnic or serve in wedges with salad and bread for an easy supper.

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