Potato, Bacon and Thyme Tortilla

• 1/4 cup olive oil
• 1 large red onion
• 2 cloves garlic, crushed
• 150g rindless bacon, sliced Rite Aid 2 For $7.00 thru 02/06
• 100g baby spinach, washed and dried
• 2 tablespoons thyme leaves, chopped
• 650g Pontiac or Desiree potatoes, thinly sliced
• 1/3 cup KRAFT Easy Cheese Cream Cheese Spread
• 5 eggs
• salt and pepper, to taste

1. Heat 1 tablespoon of the oil in a large 24cm non-stick frying pan over medium heat.
2. Add the onion, garlic and bacon and cook until onion is translucent and bacon is slightly crispy.
3. Add the spinach and thyme and cook until wilted.
4. Remove and set aside.
5. Heat the remaining oil in the frying pan and cook the potato slices in batches for 4-5 minutes or until potatoes are just tender.
6. Whisk together the cream cheese spread, eggs and seasoning.
7. Return the bacon and spinach mixture back to the frying pan with the potatoes then pour the Cream Cheese mixture over the top.
8. Cook frittata over a medium heat for 6 minutes then place under a grill for 3-4 minutes or until golden and cooked through.
9. Slice and serve.

olive oil, red onion, garlic, rindless bacon, baby spinach, thyme, potatoes, easy cheese cream cheese, eggs, salt

Taken from www.kraftrecipes.com/recipes/potato-bacon-thyme-tortilla-104135.aspx (may not work)