Sweet Spanish Tortilla (With Bacon, Of Course!)

1. 1

   Cook the back rashers or bacon and set aside. When they are cool enough to handle, dice with a pair of scissors or crumble, if using bacon.

2. 2

   In a medium bowl, beat the egg whites until stiff peaks form, and set aside.

3. 3

   In a large, beat the eggs and set aside. (I beat mine with the electric mixer to make them fluffier, but by hand is fine too).

4. 4

   In an 8-inch frying pan over low heat, add a few teaspoons of coconut oil.

5. 5

   Add the apple pieces, the cinnamon and nutmeg, and saute about 1-2 minutes. Remove from pan.

6. 6

   In the same pan, add a bit more coconut oil, and saute the banana slices, just until they are starting to become golden and caramelise, about 2 minutes. Remove from pan.

7. 7

   Add the prepared apples, prepared bananas, back rasher bits, desiccated coconut, and coconut flour to the whole egg mixture. With a few swirls of the spatula, blend well.

8. 8

   Fold in the egg whites and mix until well blended.

9. 9

   In the same frying pan as before, add about 1 tablespoon of coconut oil, and heat over low heat.

10. 10

    Add the tortilla/frittata mixture and spread out across the pan, by swirling the pan or spreading with a spatula.

11. 11

    Cook for 2-3 minutes.

12. 12

    Then with the help of a flat plate or flat cover, cover the pan and flip the tortilla over and slide (uncooked side down) back into the frying pan.

13. 13

    Cook for 2-3 minutes on this side. Flip again, if necessary to ensure it's fully cooked.

14. 14

    Slide onto a serving plate and garnish with some lemon and orange zest, if desired. Serve warm or cold.

* Per serving · 4 servings · Values may vary.