|200g sliced smoked pancetta or streaky bacon, grilled until crisp them crumbled|
|50g grated Cheddar or Gruyere|
|Need help with conversions?|
|Equipment: You will also need a Delia Online/Silverwood Little Gem Frying Pan (heavy gauge aluminium) or similar with a base measurement of 17cm|
Make this exactly as the Tortilla recipe (which you can see being made in the Cookery School), using the same ingredients and following the method to the point of cooking with the heat down low.
While there is still some liquid egg left, instead of turning it over scatter it with some crumbled grilled bacon or pancetta followed by some grated cheese such as Gruyere or Cheddar then give it a quick flash under a pre-heated grill until the cheese is melted.
This is very good served in wedges with a baby spinach salad.
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Tortilla can be served warm with salad, cold for a picnic, or cut into cubes to serve as an appertiser
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