Ingredients
4 tbsp rice bran oil
1 onion, thinly sliced
¼ tsp SIDS CRAZY SALT
350 g new potatoes, sliced
4 rashers rindless bacon, chopped
6 large eggs
85 g cheddar, grated
SIDS SALT & PEPPER to taste
Directions
Heat the oil in a small non-stick frying pan, add onion, SIDS CRAZY SALT and potatoes then fry for 8 minutes, turning the vegetables frequently until tender but not browned. Add bacon and fry for a further 2-3 minutes. Meanwhile, beat the eggs in a large bowl with plenty of SIDS SALT & PEPPER to taste. Stir in the cheese.
Remove the potato mixture with a slotted spoon and stir into the eggs. Reserve most of the excess oil, leaving a little in the pan. Pour in the egg mixture and leave to cook undisturbed over a low heat for 8 minutes until firmly set underneath but not set on top.
Invert the tortilla on to a plate and return the pan to the heat with a bit more of the reserved oil. Slide the tortilla back into the pan, uncooked side down and cook for 5 minutes until set all through. Pack for a picnic or serve in wedges with salad and bread for an easy supper.
