Catherine Fulvio’s Leek, Bacon And Broccolli Tortilla



  • 2 leeks, finely sliced
  • 4 rindless streaky bacon, sliced into lardons
  • 8 broccoli florets, blanched and halved
  • 6 Quality Assured eggs
  • 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


Step 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.

Step 2

In a bowl, mix together the eggs, thyme, parsley, cheddar cheese, sundried tomatoes, salt and pepper.

Step 3

Gently stir in the hot leeks until coated, add the bacon and broccoli.

Step 4

Wipe out the pan with kitchen paper, add about 4 tbsp of oil and heat.

Step 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.

Step 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.

Step 7

To remove from the pan, place a plate over the frying pan and invert. The tortilla should just pop onto the plate.

Step 8

Cut into wedges and serve immediately with a baked potato and fresh salad.

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