A frittata is always a quick and easy recipe to whip up if you don't much time to cook a meal. 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 frittata recipe serves 4 people, so you can cook a delicious meal for your family using this recipe. This frittata takes 45 mins to make so you won’t have to spend much time in the kitchen, but the best part is that it can be made for under £1 a head – so it’s also a really cheap recipe to make at home. This tasty frittata is a family-friendly recipe made with salty bacon, soft potatoes and plenty of eggs. To make this frittata a more substantial meal, you can serve it 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.
- 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
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.
Sprinkle with cheese and pop under the grill before serving for a crispy, cheese topping