Prepare the Potatoes:
Peel the potatoes and cut them into small cubes.
Boil the potatoes in salted water for about 15 minutes, or until tender. Drain and set aside.
Cook the Bacon and Onion:
Heat vegetable oil in a skillet over medium heat.
Add the diced bacon and cook until crispy.
Stir in the chopped onion and sauté until golden and fragrant.
Add the boiled potatoes to the skillet, season with black pepper, and mix well.
Layer the Tortilla Bake:
Preheat your oven to 180°C (350°F).
Place one tortilla or pita bread on a baking sheet or in a round baking dish.
Spread half of the potato-bacon mixture evenly over the tortilla.
Sprinkle half of the shredded mozzarella on top.
Add the Second Layer:
Place the second tortilla on top of the mixture.
Add the remaining potato-bacon mixture and top with the rest of the mozzarella cheese.
Bake:
Bake in the preheated oven for 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve:
Slice into wedges and serve warm. Enjoy this cheesy delight!
Serving Suggestions

Serve with a dollop of sour cream or Greek yogurt for dipping.
Pair with a crisp green salad or steamed vegetables.
Enjoy with a bowl of creamy tomato soup for a wholesome meal.
Cooking Tips

Add spices like paprika, garlic powder, or chili flakes for an extra kick of flavor.
Replace bacon with sautéed mushrooms for a vegetarian-friendly version.
For a crispier texture, brush the top tortilla with olive oil before baking.
Nutritional Benefits

Potatoes: Provide potassium, vitamin C, and dietary fiber.
Mozzarella: A rich source of calcium and protein.
Onion: Adds antioxidants and natural sweetness.
Dietary Information

Vegetarian: Substitute bacon with mushrooms or plant-based bacon.
Gluten-Free: Use gluten-free tortillas for a celiac-friendly dish.
Nutritional Facts (Per Serving, assuming 4 servings)

Calories: 310
Protein: 12 g
Carbohydrates: 28 g
Fat: 17 g
Fiber: 3 g
Storage Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freezing: Wrap individual portions tightly in plastic wrap and freeze for up to 1 month. Thaw and reheat in the oven for best results.
Why You’ll Love This Recipe

Simple to prepare with pantry staples.
A family-friendly meal that’s customizable to taste.
Combines crispy, creamy, and cheesy textures for ultimate comfort food.
Perfect for meal prep or a quick weeknight dinner.
Conclusion
This Cheesy Potato and Bacon Tortilla Bake is an effortless way to bring big flavors to your table. With layers of soft potatoes, crispy bacon, and melty cheese, it’s sure to be a favorite for busy evenings or casual gatherings. Serve it warm, slice it up, and savor every cheesy, hearty bite!

Frequently Asked Questions (FAQs)

Can I make this dish vegetarian?
Yes, substitute bacon with sautéed mushrooms or plant-based bacon alternatives.
What can I use instead of mozzarella cheese?
Cheddar, provolone, or a mix of your favorite cheeses work great.
Can I prepare this dish ahead of time?
Assemble the bake, cover, and refrigerate. Bake it fresh when ready to serve.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a slightly sweeter flavor to the dish.
How do I make it spicier?
Add chili flakes, hot sauce, or diced jalapeños to the potato-bacon mixture.
Can I use whole wheat tortillas?
Yes, whole wheat tortillas add a nutty flavor and extra fiber.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can I use frozen potatoes?
Yes, frozen diced potatoes can be used. Just thaw and drain excess moisture.
What side dishes pair well with this bake?
A green salad, coleslaw, or creamy tomato soup complement this dish beautifully.
Can I freeze this dish?
Yes, freeze baked portions tightly wrapped for up to 1 month. Reheat in the oven.
Enjoy your delicious Cheesy Potato and Bacon Tortilla Bake!