Its January and money is tight. We’ve got loads of leftovers from the holidays but i just cant face another ham/turkey/mince pie combo so I started to look what I had in my fridge and freezer and realised that I had lots of breakfast items but didn’t really want breakfast.
I wanted something filling but which felt a little healthier and as I have a glut of eggs thought that Spanish omelette, or Tortilla, might fill the gap. The problem with Tortilla however is that its usually something you have as a side and I was knackered and didn’t really want to do anything else to go with it.
This got me thinking. I had some streaky bacon and mushrooms in the fridge which, combined with some peas and potatoes (much more traditional ingredients of tortilla) meant that I could improvise quite the one pan feast.
So this is it – my all day breakfast tortilla – with echoes of hash browns, bacon egg and mushrooms and a real nod to the Spanish omelettes of my childhood holidays.
The ingredients list below really does depend on the size of your pan so you can adjust accordingly. This gave us, with a medium size frying pan, just enough for too. All you need to do is make sure that,when all ingredients are in the pan, its almost full…
- Half a red onion diced
- Couple of rashers of smoked streaky bacon – sliced thinly
- 1 large potato – peeled and small cubed
- A handful of mushrooms sliced
- A handful of peas
- A handful of grated cheese (Mature cheddar for me)
- 6 eggs (start with 4 – I ended up adding 2 more)
- Tablespoon of dried parsley
- Ground pepper (no need for salt if you bacon is smoked)
How its done…
Begin by prepping your onion and bacon and get these into the pan to brown off. Whilst this is doing prep your potato. move the bacon and onion to one side of the pan and add in the potato and olive oil to fry the potato cubes till crispy (takes about 10 mins)
Halfway through frying the potatoes mix it all up in the pan, add the mushrooms and let it continue frying. Meanwhile crack your eggs into a jug then mix with some parsley and grated black pepper. grate your cheese then add half of this into the eggs, mixing thoroughly.
Next add the peas to the pan, thoroughly combining everything to get an even spread. Add your egg mix to the pan, mixing everything up. At this point if you haven’t got enough eggs beat a couple more then add these to the pan.
Turn the heat down and leave the pan for 10 minutes for the eggs to cook. at 10 minutes use a spatula to loosen the rim of the eggs but don’t move the eggs around then scatter the rest of the cheese on top and leave for a further 5 minutes.
Lastly pop the whole pan under the grill to set the eggs and finish everything off with a nice browned top. (this took me 5 mins) and serve with salad and some cherry tomatoes.
Start to finish this should only take 30 minutes. You can add what you want to this but I loved this with salad. Hubby had his with LOTS of ketchup and we both loved it!!