Potato Frittata

May 24, 2020

Whether it’s because it is a wet and woolly day or I am reminiscing about our time in Madrid roughly this time last year (it was wet and woolly then too) or that I was inspired by seeing another chef’s creation, comfort food was on the cards today.

As usual, it is because I have ingredients in the fridge I needed to use This time it was streaky bacon, the maple smoked kind. And since I had every other ingredient to make this dish, potato frittata it was going to be….with bacon.

For bacon lovers out there, you will agree, bacon makes everything taste amazing! If you are not a bacon or meat eater, it is still amazingly delicious without it. Some recipes use grated cheddar cheese, I used grated mozzarella due to the bacon being so flavoursome. This is a dish that can handle any ingredient you want to add or use, I used red onion but you can use any kind of onion, such as spring onions, or not at all, or any kind of cheese if you happen to have bits of various cheeses leftover from your cheese platters and some recipes add chargrilled capsicum or ham/salami/proscuitto/speck or anchovies and any kind of potato or pumpkin.

Best thing is, eat it hot, room temperature or cold!

P.S we had chilli con carne bubbling away the stove and slapped a spoonful of that onto the third slice!


6 small potatoes cut in half or quarters (I used Royal Blue)

5-6 large eggs

¼ red onion or 4 stalks of spring onions finely chopped

1 cup grated mozzarella cheese

6 rashes streaky bacon (chopped finely)

1 teaspoon butter

Splash of olive oil

Sprinkle of salt and pepper

Peel and boil potatoes until soft then drain.

Whisk eggs with a tiny bit of salt (so the eggs are not bland) and pepper, add onions and then whisk a little bit more.

Turn grill on to heat up whilst you are preparing the rest of the ingredients.

In the same pan you will be putting in the oven/grill, crisp up the bacon with a splash of oil and the butter on medium heat. When it is cooked to the way you like it, add the chunks of potato in the pan, add the egg and onion mixture and top with cheese.

After about 5 minutes, put the pan under the grill so the top can brown. Pay attention to it because the cheese will brown fairly quickly. It should take about 6 to 10 minutes to brown. Once browned, take it out of the oven and let cool a bit before eating.

As said before, you can eat it as soon as it has cooled down enough to eat or at room temperature or cold. We loved it with a few drops of Tabasco washed down with a good cup of tea….hope you love it too!

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