Tortilla Weekend Breakfast |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a full English brreakfast version of the classic Spanish omelet conveniently cooked in one pan. Ingredients:
8 ounces potatoes, peeled and cut into small chunks |
4 sausages, cut into quarters |
2 tablespoons sunflower oil |
5 slices bacon, halved |
1 ounce butter |
4 ounces small mushrooms, wiped clean |
6 -8 eggs |
2 tomatoes, cut into wedges |
salt and pepper |
Directions:
1. Boil the potatoes in a salted water for 7-8 mins until just tender, drain and set aside.
2. Heat1 tbs of the oil in a large (9in) non stick frying pan, add the sausage quarters and fry for 2 mins, turning until golden.
3. Transfer sausages to a plate and fry the bacon pieces for 1 min on each side. Set aside with the sausages.
4. Add the remaining oil and half the butter to the pan, add the potatoes and fry for 5-6 minutes until crisp and golden. Season and set aside.
5. Place the rest of the butter in the pan with the mushrooms and some seasoning and fry for 1 minute.
6. Return the sausages, bacon and potatoes to the pan and arrange them over the base so that eventually, every slice will get a bit of everything.
7. Beat the eggs with same salt and pepper and pour into the pan. Cook on a low heat for 15 mins until almost set.
8. Preheat the broiler to medium-high.
9. Season the tomato wedges with a little salt and pepper and arrange them over the top of the tortilla.
10. Slide the pan under the broiler for 2-3 mins until the tortilla is sllightly browned and the tomatoes are hot. Serve cut into wedges.
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