Layered hummus, tabbouleh & feta picnic bowl
This salad combines delicious meze-type dishes and a layering of several Greek and Middle Eastern-inspired flavours that marry together as they sit in the fridge
Picnic tortilla
- Preparation and cooking time
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 tbsp olive oil
- 1 onionthinly sliced
- 350g new potatoessliced
- 4 rashers rindless smoked back baconchopped
- 6 large eggs
- 85g mature cheddargrated
Nutrition: per serving
- kcal289
- fat21g
- saturates7g
- carbs11g
- sugars0g
- fibre1g
- protein15g
- salt1.24glow
Method
step 1
Heat the olive oil in a small non-stick frying pan, add the onion and potatoes and fry for 8 minutes, turning the veg frequently until tender but not browned. Add the bacon and fry for a further 2-3 minutes. Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Stir in the cheese.
step 2
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 gentle heat for 8 minutes until firmly set underneath but not set on top.
step 3
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.
