1 h
preparation
Intermediate
4
Servings
Our method
- In a 20cm heavy-based frying pan melt the butter with olive oil. When foaming add the potato and bacon and fry very gently until soft, being careful not to let them brown too much. Add the peas and sweetcorn (cook according to the cooking instructions on pack).
- Lightly beat the eggs with the milk, season with sea salt and black pepper and herbs if using. Tip the egg mixture into the vegetables and cook without stirring, shaking the pan occasionally to prevent sticking, until the underside is golden and cooked and the mixture set. Find a plate the same size as the frying pan and place it over the pan. Flip the whole thing over so that the tortilla is transferred to the plate cooked side up.
- Add another dash of oil to the saucepan and slide the tortilla back in. Cook for another 4-5 minutes until it is brown on the second side. Cut into wedges and serve warm or cold with salad and chutneys.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
200
g
frozen peas, blanched
30
g
butter
2
tablespoons
olive oil
4
large potato, peeled and cut into 1cm dice
4
rashers back bacon, diced
50
g
sweetcorn
5
eggs
1
tablespoon
milk
sea salt and freshly ground black pepper
pinch mixed herbs (optional)
