Ingredients
- 350g brushed Vivaldi potatoes, peeled, sliced thinly into 5mm thick rounds
- 4 tablespoons olive oil
- 1/2 medium brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 125g middle bacon, from the deli, cut into 1cm pieces
- 700g carton (12) Coles brand Australian free range eggs, beaten
- 2 spring onions, sliced into 1cm pieces
- 1 teaspoon Coles brand Italian white wine vinegar
- 1 teaspoon Coles brand honey
- 1/2 small shallot, thinly sliced
- 75g baby spinach leaves
- 1/2 Lebanese cucumber, thinly sliced
Directions
- Step 1
Preheat oven to 180C conventional/160C fan forced. Toss the potatoes with 2 tablespoons of oil and season to taste. Place on baking tray lined with baking paper in single layer and cook for 20 minutes, or until soft but not too mushy.
- Step 2
For the salad: Whisk 1 tablespoon of oil with the vinegar and honey in a small bowl and add the shallot. Season to taste.
- Step 3
While potatoes cook, heat remaining 1 tablespoon oil in medium non-stick frying pan, over medium heat. Add the onion and garlic and cook for 7-8 minutes, or until slightly caramelized, stirring occasionally. Season with salt and pepper. Add the bacon and cook another 2 minutes. Add warm cooked potatoes and toss gently to evenly distribute.
- Step 4
Reduce heat to medium low and pour eggs into pan, moving the potatoes around, allowing eggs to thoroughly combine with the potato. Scatter over the spring onions, evenly. Cook for about 5 minutes, or until the bottom is slightly set.
- Step 5
Place under a preheated grill to finish for about 5 minutes, or until cooked through.
- Step 6
To serve, loosen the sides of the tortilla with a rubber spatula. Gently slide onto a large serving plate. Cut into 8 wedges and serve 2 wedges per serve.
Serving size: 4
Recipe courtesy of taste.com.au