Spanish tortilla with a twist

Ingredients for 2 servings:

• 250 g potatoes, peeled and sliced
• 100 g bacon, streaky, in cubes
• 1 tsp oil
• Salt and pepper, fresh ground.
• ½ bunch of spring onions, sliced ​​into rings.
• 200 g peas, frozen
• ½ bunch parsley, chopped
• 2 cloves garlic, crushed
• 5 eggs, whisked with milk and salt
• 100 ml milk
• 1 tbsp butter or margarine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into 1/2 cm thick slices. Fry the bacon cubes in hot oil in a large pan. Add the potatoes and fry over medium heat for 10 minutes. Season with salt and pepper. Mix the spring onion rings, peas, chopped parsley, and crushed garlic. Whisk the eggs and milk, then season with salt and pepper. Grease the oven tray. Pour in the potato and vegetable mixture and pour over the egg wash. Place in the oven preheated to 175 °C, fan oven 150 °C, gas mark 2, and let stand for 30 to 40 minutes. Cut the tortilla into diamond shapes. (approx. 30 calories per piece).