Pumkin Tortilla With Bacon And Feta

Pumkin Tortilla With Bacon And Feta

Every season has its star attractions. Summer is now behind us and Autumn is knocking on our doors. This season offers a whole festival of colours and flavours, both in nature and on the plate. In the manu, as a main dishes: Tortilla with bacon and Feta.

For 4 people - Preparation 20 minutes - cooking time 75 minutes


- 600 gr of pumpkin cut into large pieces - 6 green onions coarsely cut - 4 coarsely cut rashers of bacon - 6 eggs - 125 ml of fresh cream - 100 gr of crumbled Feta - 40 gr of grated Parmesan - 2 tablespoons of cornflour (Maïzena) - 1 tablespoon of oil olive - 1 crushed clove of garlic


  • Preheat the oven to a high temperature.
  • Mix the pumpkin and the oil in a browning dish and cook for 15 minutes in a hot oven.
  • Add the onions, bacon and garlic and prolong cooking for 15 minutes without covering, until the pumpkin takes on a golden colour. During this time, grease a cake mould and dress the bottom and the sides with half of the grated Parmesan.
  • Lower the temperature of the oven. Pour the pumpkin mixture into the cake mould.
  • Beat the eggs, the cornflour, the cream and the remainder of Parmesan in a bowl and pour on to the pumpkin.
  • Add the Feta and cook in a medium oven for 45 minutes.
  • Leave to stand for 10 minutes and then take it out of the mould. Can be served hot or warm with a little salad.

Fanny Guillaume

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