Name: Spanish potato, bacon and onion tortilla with spinach salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: spanish
Ingredients: 350g brushed potatoes, peeled, sliced thinly into 5mm thick rounds; 72.80 gm 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) free range eggs, beaten; 2 spring onions, sliced into 1cm pieces; 1 tsp brand Italian white wine vinegar; 7.20 gm brand honey; 1/2 small shallot, thinly sliced; 75g baby spinach leaves; 1/2 Lebanese cucumber, thinly sliced

Spanish potato, bacon and onion tortilla with spinach salad

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Spanish potato bake and spinach salad: perfect for your next BBQ as a meal or sides.

Ingredients:

350g brushed potatoes, peeled, sliced thinly into 5mm thick rounds
72.80 gm 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) free range eggs, beaten
2 spring onions, sliced into 1cm pieces
1 tsp brand Italian white wine vinegar
7.20 gm brand honey
1/2 small shallot, thinly sliced
75g baby spinach leaves
1/2 Lebanese cucumber, thinly sliced

Instructions:

First, preheat your oven to 180C conventional/160C fan forced. Next, coat the potatoes with 2 tablespoons of oil and season them to your liking. Then, spread them out in a single layer on a baking tray lined with baking paper. Bake for 20 minutes, or until they are tender but still firm.
Prepare the salad dressing by whisking together 1 tablespoon of oil, vinegar, honey, and shallot in a small bowl. Season the dressing to your taste.
As the potatoes simmer, warm 1 tablespoon of oil in a non-stick pan over medium heat. Sauté the onion and garlic until slightly caramelized, about 7-8 minutes, stirring occasionally. Season with salt and pepper, then add the bacon and cook for another 2 minutes. Finally, mix in the cooked potatoes gently to evenly combine.
Lower the heat to medium-low, then gently pour the eggs into the pan, swirling them with the potatoes to blend well. Sprinkle the spring onions evenly over the top and cook for around 5 minutes until the bottom is slightly set.
Finish cooking under a preheated grill for approximately 5 minutes, or until fully cooked.
Loosen the sides of the tortilla with a rubber spatula, then slide onto a large serving plate. Cut into 8 wedges and serve 2 wedges per person.

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