My Potato Bacon Tortilla

5 from 2 votes
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


My potato bacon tortilla

  • 9 Potatoes (leftovers)


  • 4 Eggs
  • 50 ml Cream
  • Salt, gourmet pepper to taste
  • 1 Clove of garlic


  • 20 Mr. Clarified butter
  • Andean garlic (from my garden) to taste
  • 1 Handful Bacon cubes


  • Wash the potatoes and put them in a saucepan, cover with water and bring to a boil. Let cook for about 20 to 25 minutes. Then drain, steam and peel hot. Then let it cool down and cut into slices.


  • Put the eggs with the cream in a tall container and whisk. Season the whole thing with salt and gourmet pepper. Peel and squeeze the garlic clove.

Pan & Sauce

  • Take a pan and add the clarified butter, heat it up. Add the cooled potato slices in portions and fry them. Season with salt and gourmet pepper. Take Andean garlic from the garden and rinse, shake dry and cut into pieces, add.
  • Preheat the oven to 180 degrees top / bottom heat. Mix everything together and then put in a greased casserole. Pour the homemade sauce over it. Spread the bacon cubes on top and then put in the preheated oven and bake / cook for about 25 minutes.
  • Then take it out of the oven and cut into pieces. Take two flat plates and place them on top. Drizzle with a little parsley, gourmet pepper and a balsamic cream and serve immediately.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

French Baguette

Wild Salmon with Skin, on Colorful Vegetables and Little Sauce