Leek, Bacon and Broccoli Tortilla

Serves 4-6 


  • 2 leeks, finely sliced
  • 4 rindless streaky bacon, sliced into lardons
  • 8 broccoli florets, blanched and halved
  • 6 eggs, free range and organic if possible
  • ½ tsp chopped thyme
  • 1 tsp parsley, chopped
  • 4 tbsp mature Irish cheddar, grated
  • 2 large sundried tomatoes, chopped
  • Extra virgin olive oil, for frying
  • Salt and freshly ground black pepper


  1. Heat the oil in a frying pan, add the leeks and cook until soft.  Using a slotted spoon, lift the leeks from the pan and set aside.  Discard the remaining oil and fry off the bacon.
  2. In a bowl, mix together the eggs, thyme, parsley, cheddar cheese, sundried tomatoes, salt and pepper.
  3. Gently stir in the hot leeks until coated, add the bacon and broccoli.
  4. Wipe out the pan with kitchen paper, add about 4 tbsp of oil and heat.
  5. Add the mixture to the pan and cook, over a very low heat, until the egg begins to set.  To prevent the tortilla from sticking, use a metal spatula and allow the uncooked egg to run underneath.
  6. Preheat the grill.  Place the tortilla under the grill and continue to cook until it is set and golden in colour.  This should take about 5 minutes.  Keep an eye on it, as the grill can get very hot.
  7. To remove from the pan, place a plate over the frying pan and invert.  The tortilla should just pop onto the plate.
  8. Cut into wedges and serve immediately with a baked potato and fresh salad.