Bacon & Vegetable Tortilla

Bacon & Vegetable Tortilla

This is a great supper dish - makes a pleasant change from pizza and is as quick to make from scratch!
ServesPrep / Cooking TimeDifficulty
4 30 minutes 1

If you are going out and want an even snack when you get in, prepare in advance and finish the cooking in a pan when you get home



1/4 of each of red, green & yellow peppers
3 plump spring onions
1 rasher of thick smoked bacon
4 cherry tomatoes
3 Basil leaves
Black pepper and sea salt
2 tortilla wraps
2 tsps of low fat cream cheese or ricotta
50g parmesan cheese
A knob of butter
1/2 tsp olive oil


  • Put the butter and oil in 20cm omelette pan and heat till the butter is bubbling.
  • Meanwhile, finely chop the spring onions, then de-seed and finely chop the peppers.
  • Add to the pan and cook lightly for 2 minutes.
  • Roughly chop the tomatoes, add to the mixture and cook for a further 2 minutes.
  • Add a pinch of salt and pepper, add the torn basil leaves and mix it altogether.
  • Lay both the tortillas flat on a counter top and spread the cream cheese around the edges of both.
  • Fill one of the tortillas with all the ingredients, keeping about an inch from the edge where the cream cheese is.
  • Place the other tortilla over the top of the other and press down on the edges to seal in the contents between the 2 tortilla rounds.
  • Wipe out the omelette pan with a piece of kitchen towel.
  • Heat the dry pan up until hot then lay the tortilla sandwich into it.
  • Cook until golden brown and crispy, turn with a fish slice and cook until golden brown.
  • Turn out onto a cooling rack and allow to cool for 5 minutes.
  • Slice into quarters and serve with a green salad.
  • Delicious!
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