Heat the oil in a non-stick frying pan, add the chopped onions and potatoes and fry for about 8 minutes, turning frequently until tender. While cooking beat the eggs in a large bowl with plenty of freshly ground pepper (cheese can be added here if desired).
Next add the bacon and fry for a further 4 -5 mins.
Reserve most of the excess oil, leaving a little in the pan. Pour in the eggs and mix among the potatoe and onion mixture so its well covered and leave to cook undisturbed on a low heat for 8 minutes until the bottom is set.
Then flip the tortilla, ensuring the pan is oiled again if required, and cook on the reverse side for a further 6 minutes.
Once cooked remove to a large serving plate and cut into slices. This can be served hot or cold and is lovely with a fresh green salad.
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