Tartiflette tortilla

This cheeky creation mashes a French mountain classic with a Spanish staple, guaranteed to raise eyebrows on both sides of the border.

Ingredients:

100g Reblochon (or soft cheese)
100g Onion (sliced)
300g Potato (Red Desiree, sliced 2–3mm)
100g Bacon (streaky)
350ml Olive oil
5 x Eggs (@Clarencecourt Legbar)
50g Crème fraîche
Chives – 20g

1. Add the olive oil to a stainless steel sauté pan. Add the sliced onions and cook for a couple of minutes until they start to colour, follow with the bacon for another 2 minutes and finally add the potatoes. Cook for around 10 minutes until the onions are nicely coloured and the potatoes and bacon have some colour and are cooked.

2. Strain the cooked potato mix into a large bowl, season with salt and pepper. Crack 5 whole eggs into the bowl and mix with a spatula.

3. Once mixed, cover with a lid and leave to sit for 10–15 minutes.

4. In a 20cm non-stick frying pan, heat some olive oil and add the egg mix on low-medium heat. Place the cheese in the middle and cook for around 2–3 minutes. Using a plate, flip the tortilla and return it to the pan for a similar amount of time, until cooked.
   Finish with crème fraîche and chives.