KALE AND BACON TORTILLA

• porsi: 4-6

Bahan-bahan

3 tbsp rapeseed oil

4 streaky bacon rashers, chopped

3 medium Rooster potatoes, sliced ¼cm thick

1 large onion, thinly sliced

1 small leek, washed, trimmed and chopped

Salt and black pepper

2 large handfuls of curly kale, stalks removed, leaves chopped

8 eggs

40g mature Cheddar, grated

Fresh parsley, chopped

Petunjuk

1 Heat the oil in a 30cm non-stick pan and cook the chopped rashers until golden. Transfer to a bowl using a slotted spoon, reserving the fat in the pan.

2 Add the potatoes to the pan and cook until lightly golden and tender, but not soft enough that they're breaking up. Transfer to a plate using a slotted spoon, reserving the fat in the pan.

3 Add the onion and leek to the pan and cook over a medium heat for 5-6 minutes until softened and translucent. Season with salt and black pepper.

4 Add the kale and cook for 3-4 minutes until wilted. Transfer the vegetables to the bowl with the rashers using a slotted spoon. Drain away the oil from the pan, leaving a thin coating.

5 Return one-third of the potatoes to the pan, arranging them in a single layer. Place half of the vegetable and bacon mixture on top, then add half of the remaining potatoes. Add the last of the vegetable mixture, followed by the last of the potatoes. Turn the heat to medium-low.

6 In a jug, beat the eggs with the Cheddar and some salt and pepper. Pour the mixture into the pan, tilting the pan so it distributes evenly and lifting the bottom layer slightly with a spatula to allow the egg to run underneath. Cook for five minutes until the bottom half is cooked but the top is still runny.

7 Run a rubber spatula all around the edges of the tortilla to make sure it's loosened from the pan.

8 Place a large plate on top of the pan. Holding the plate firmly with one hand, flip the tortilla onto the plate, then carefully slide the inverted tortilla back into the pan.

9 Keep cooking for another 4-5 minutes, gently shaking the pan occasionally, until completely cooked through.

10 To remove the tortilla from the pan, place a clean plate on top of the tortilla and flip again onto the plate. Cut into wedges and garnish with fresh parsley to serve.