This quick frittata recipe is super easy to make and requires very little washing up. Trust celebrity chef, Gary Rhodes, to help you turn some humble eggs, potatoes and bacon into a delicious and cheesy frittata recipe for brunch, lunch or dinner.
Serves: 4
Ingredients
- 2 medium-large potatoes, peeled and quartered
- 225g cubes of bacon, pancetta or ham
- 25g butter
- 6 spring onions, finely chopped
- 6 eggs
- 100g Cheddar cheese, grated
- Salt and pepper
Method
- Cook the potatoes in boiling salted water for 20-25 mins or until cooked through. Drain and leave to cool slightly before cutting into cubes.
- Heat a non-stick frying pan, preferably 20cm in diameter. Fry the bacon or pancetta, if using, until golden, then drain off any excess fat. Add the butter, diced potatoes and half the spring onions, cooking for a few mins over a low heat.
- Preheat the grill.
- Beat the eggs, adding half the Cheddar. Season with the salt and pepper. Pour the eggs over the bacon and potatoes. Stir gently in the pan for a few mins, allowing the tortilla to cook over a very low heat until it begins to set, leaving just a moist surface.
- Sprinkle the remaining spring onions and Cheddar on top and warm under the grill until the top has set and the cheese melted. Cut the tortilla into wedges to serve.
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