Bacon and Vegetables Mini Spanish Tortilla

Bacon and vegetables mini Spanish Tortilla

It has been a number of years since a variety of circumstances caused me to stop posting to this blog. It has actually taken the horrors of coronavirus and the resultant Covid-19 to make me realise that more people than ever at this terrible time in history will be looking for ideas as to what they can have for lunch while stuck at home in the face of an uncertain future. Today, therefore, I provide the first suggestion for a while of what will hopefully be many on an ongoing, regular basis, for what you may wish to consider having for lunch.

A Spanish tortilla is normally a thick, almost cake like affair, made principally with eggs, potato and onion. This is a smaller version designed to serve only one person but could easily be beefed up to serve two or more in the form of wedges, just as with a pizza.

Prep time: 5 minutes
Cook time: 10 minutes
Ready in: 15 minutes
Serves: 1 person (or 2 with accompaniments)

Ingredients

2 British style back bacon rashers (or 4 strips American/streaky bacon)
Vegetable or sunflower oil
1 small courgette/zucchini
1 small white onion
1/2 teaspoon pimenton/smoked paprika
Salt and pepper
3 large eggs

Back bacon rashers

Instructions

Roughly chop the bacon. Pour two or three tablespoons of oil in to a medium to large non-stick frying pan and bring it up to a medium to high heat. Add the chopped bacon and saute until just cooked. Remove briefly to a small bowl or plate.

Frying chopped bacon

Wash, top, tail and dice the courgette/zucchini to around half inch chunks. Peel, half and slice the onion. Add to the still hot pan with the pimenton/smoked paprika and some salt and pepper. Saute for a few minutes until the onion strands are just softened.

Sauteing seasoned and spiced vegetables

Return the bacon to the pan and saute again briefly to ensure it is re-heated all the way through. Use your spatula to ensure the contents of the pan are evenly dispersed across the surface.

Bacon is returned to pan with vegetables

Put your kitchen grill/broiler on to preheat to its highest setting. Beat the eggs in a small bowl until just combined before pouring evenly over the bacon and vegetables. Reduce the heat under the pan slightly and cook for two or three minutes until you can see the egg is set almost but not quite all the way to the top.

Egg is poured over arranged bacon and vegetables

Place the pan under your grill/broiler for a minute or two until the eggs are completely set. Slide the tortilla carefully on to a plate and serve immediately.

Bacon and vegetables tortilla is ready to serve