Potato Pea and Bacon Tortilla
Savor the irresistible flavors of this Potato Pea and Bacon Tortilla, a Spanish-inspired dish that combines crispy golden potatoes, sweet peas, and smoky bacon in a luscious egg base. Perfect for brunch, lunch, or dinner, this hearty and satisfying meal is as versatile as it is delicious. The caramelized onions and garlic add a robust depth of flavor, while the optional fresh parsley garnish brings a pop of color and brightness. With just 40 minutes from prep to plate, this easy-to-make tortilla is cooked to perfection on the stovetop and pairs beautifully with a crisp salad or crusty bread. Whether served warm or at room temperature, this recipe is a crowd-pleaser that’s ideal for everything from casual family meals to elegant entertaining.
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Recipe Information
Ingredients
- 500 g potatoes
- 120 g frozen peas
- 150 g bacon
- 6 eggs
- 1 medium yellow onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into small cubes (approximately 1 cm). Finely dice the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large, non-stick frying pan over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the potato cubes to the pan along with a pinch of salt, and cook for 10-12 minutes, stirring occasionally, until they are golden and tender.
While the potatoes are cooking, slice the bacon into small pieces. In another frying pan, cook the bacon over medium heat until crispy. Drain on a paper towel and set aside.
In the same pan used for the bacon, cook the frozen peas over medium heat for 2-3 minutes, stirring occasionally, until heated through. Remove from heat.
In a large bowl, whisk together the eggs with the remaining salt and black pepper. Stir in the cooked potatoes, peas, and bacon.
Clean the original frying pan and heat the remaining 1 tablespoon of olive oil over medium heat. Pour the egg mixture into the pan, spreading it out evenly.
Cook the tortilla over medium-low heat for 8-10 minutes, gently shaking the pan occasionally, until the bottom is golden and the edges are set.
Place a large plate over the pan and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan with the uncooked side down and cook for another 5 minutes until fully set.
Slide the tortilla onto a clean plate and allow to cool slightly. Garnish with chopped parsley if desired. Serve warm or at room temperature, cut into wedges.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 1264 mg | 422% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 18.5 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 330 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4335 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
