Haddock, smoked bacon & tomato tortilla

Method Print recipe

1. Crack the eggs into a bowl, beat well and season.
2. Cut the tomato into 4, deseed and julienne.
3. Heat the oil in a thick bottomed frying pan (7-8” diameter).
4. Add the bacon and cook until slightly coloured.
5. Add the fish and cook for 2 minutes.
6. Add the beaten egg and tomato.
7. Cook for 4-5 minutes or until like scrambled egg.
8. Place in the oven for 5-7 minutes.
9. Turn out onto a warm plate.
10. Cut into 4 and serve 2 pieces per portion with 2 hot plum tomatoes.

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