Picnic tortilla

Family picnic recipe for 6 people, takes only 35 mins; recipe has olive oil, onion, new potato, back bacon, egg and mature cheddar.

Picnic tortilla

Picnic tortilla

Recipe by Chef Soomro Course: Family picnic


Prep time

20 mins


  • Olive Oil: 4 tbsp olive oil
  • Onion: 1 onion, thinly sliced
  • Egg: 6 large eggs
  • New Potato: 350g new potatoes, sliced
  • Mature Cheddar: 85g mature cheddar, grated
  • Back Bacon: 4 rashers rindless smoked back bacon, chopped


  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.
  2. 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.
  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.