Potato and Bacon Frittata

Main

Prep Time: 15 Cook Time: 45 min Total Time: 1 hr Servings: 4 Source:

Ingredients

2 tablespoon olive oil

1 large (200g) brown onion, halved, sliced thinly

5 (350g) bacon rashers, chopped coarsely

2 clove garlic, crushed

1 kilogram desiree potatoes, peeled, chopped coarsely

6 eggs

2 tablespoon water

salt and freshly ground black pepper

1 tablespoon flat leaf parsley, finely chopped

Directions

1 Heat half the oil in a non-stick frying pan (base measures 21cm, top measures 28cm). Cook onion, bacon and garlic, stirring, until onion is soft. Add potato, cook, stirring, for about 10 minutes or until tender.

2 Transfer the potato mixture to a medium bowl, clean the frying pan. Coat the inside of the pan with the remaining oil. Return the potato mixture to the pan.

3 In a medium bowl, whisk the eggs and water with parsley, salt and pepper until well combined; pour over potato mixture. Cook frittata over a low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.

4 Place frittata under a hot grill until set and top is browned.

Notes

Not suitable to freeze. Not suitable to microwave. Half a cup of grated cheddar cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.