Gary Rhodes' bacon and potato frittata

Original Recipe

Trust celebrity chef, Gary Rhodes, to help you turn some humble eggs, potatoes and bacon into a delicious and cheesy frittata for brunch, lunch or dinner. This recipe serves 4 people, takes 45 mins to make and can be made under £1 a head. This tasty frittata is a family-friendly recipe made with salty bacon, soft potatoes and plenty of eggs. Serve your frittata on a bed of fresh salad leaves or if you’re serving for breakfast or brunch we’d recommend serving with baked beans. Gary Rhodes’ bacon and potato frittata is best eaten on the day it’s made.

We’ve done this with Spinach in too

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

1. 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.

2. 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.

3. Preheat the grill.

4. 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.

5. 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.