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Bacon and egg tortilla pies
Bacon and egg tortilla pies
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a delicious Bacon and Egg Tortilla Pie using pantry staples.
Ingredients:
  • 4 flour tortillas
  • 4.60 gm olive oil
  • 1 small brown onion, halved, sliced
  • 2 middle bacon rashers, trimmed, finely chopped
  • 8 eggs
  • 100g cherry tomatoes, halved
  • Fresh flat-leaf parsley leaves, chopped, to serve
  • Miixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • Microwave each tortilla individually for 15 seconds on HIGH until warm. Drape over an upside-down 10cm-diameter ramekin or ovenproof dish, and fold edges to create tart cases. Press gently for 10 seconds to set the shape, then transfer to a baking tray.
  • Bake the tart cases for 4 to 5 minutes until they are lightly golden and firm. Take them out of the oven, let them cool for 5 minutes, then carefully remove them from the ramekins and place them standing up on a greased baking tray.
  • Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook and stir for 5 minutes until lightly browned. Remove from heat and let cool.
  • Lower oven temperature to 180°C/160°C fan-forced. Spoon half of the bacon mixture into the tortilla cases. Gently add 2 eggs into each case and place tomatoes on top. Bake for 10-12 minutes until egg whites are nearly cooked. Sprinkle remaining bacon mixture on top and bake for another 4-5 minutes until whites are set. Garnish with parsley and serve with salad leaves.

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