bacon and leek tortilla
Preparation time 10 minutes, Cooking time 25–30 minutes
4 tablespoons olive oil
2 leeks, trimmed, cleaned and thickly sliced
350 g (11½ oz) new potatoes, sliced
4 back bacon rashers, chopped
6 large eggs
75 g (3 oz) mature Cheddar cheese, grated
salt and pepper
Heat the oil in a large flameproof frying pan, add the leeks and potatoes and sauté for 8–10 minutes, stirring frequently, until golden and tender. Add the bacon and fry for a further 4–5 minutes until cooked through.
Meanwhile, beat the eggs in a large bowl and add the cheese. Season well.
Stir the potato mixture into the beaten eggs, then return to the pan and cook over a low heat for 8–10 minutes, making sure the bottom does not overcook.
Place the pan under a preheated hot grill and cook for a further 3–4 minutes until the tortilla is cooked through and golden. Serve cut into wedges.
For leek, butternut & bacon soup, heat 2 tablespoons olive oil in a saucepan, add 3 trimmed, cleaned and diced leeks and 400 g (13 oz) peeled, deseeded and diced butternut squash and cook for 3 minutes.
Pour in 900 ml (1½ pints) hot gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 4–5 minutes until the vegetables are soft. Meanwhile, cook 4 back bacon rashers under a preheated hot grill until crisp, then roughly chop.
Stir 300 ml (½ pint) soya milk into the soup, then, using a hand-hand blender, blend the soup until smooth and season to taste. Ladle into 4 bowls and serve sprinkled with the bacon. Calories per serving 249
|bacon and leek tortilla|