Mel and Mal's Bacon & Vegetable Tortilla

  • 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
  • 10g parmesan cheese
  • A knob of butter
  • 1/2 tsp olive oil

This is a great supper dish - makes a pleasant change from pizza and is as quick to make from scratch!

Serves : 4        Prep/Cooking Time : 30 mins

Tip : 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.


Prepare the Filling

Put the butter and oil in an 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

Fill the Tortilla

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 so that the cream cheese acts as a glue and seals the tortillas together. You will now have something that resembles a flying saucer!

To Finish

Wipe out the omelette pan with a piece of kitchen towel and add one tbsp of olive oil, raising the temperature of the hob until the oil is hot.

Lay the parcel into the hot oil and cook until golden brown and crispy, turning over frequently with a fish slice, to avoid burning.

Turn out onto a cooling rack and allow to cool for 5 minutes.

Slice into quarters and serve with a green salad. Delicious!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES