potato + bacon frittata

Everyone should master the simple ‘frittata’. Easy and delicious, once you’ve got the hang of it – you can whip one up using just about anything. Think sliced ham, smoked salmon, roast pumpkin, feta, grilled capsicum strips, mushies, cherry tomatoes, asparagus or even some leftover roast chook.

My favourite is this simple potato and bacon version. I made it recently for a good friend of ours (he knows who he is) and it was very well received. I know he’s been doing a bit of iso cooking lately so thought I’d write this up, this much loved (and very worn-in) recipe.

A tasty dinner for two – it makes for the perfect midweek meal. Cooked easily in under half an hour (from start to finish) and using basic ingredients that I’m sure you probably already have in the fridge, you really should try it.

The hardest part is having the right fry pan in your kitchen. You need one that can go on the stove top and then be thrown in the oven to finish it off. Just whatever you do – don’t use a pan with a plastic handle. Trust me – it doesn’t end well.

And if you DO get a chance to make this, I’d love to hear how you go (leave a comment below or tag #los_kitchen on insta).

You too Rich.

potato + bacon frittata
(serves 2 – 4 adults, but can easily be adapted to feed more)

2 x potatoes, peeled and cut in to small pieces
2 x rashers of bacon, finely chopped
Half a brown onion, finely chopped
1 x garlic clove, crushed
6 x eggs
A dash of milk (or cream)
A sprinkling of grated parmesan cheese (or tasty cheese)
A handful of baby spinach
A dash of olive oil
Salt and pepper

  • Preheat the oven to 180℃.
  • Cook the potatoes in the microwave until tender.
  • In an oven proof frypan (making sure that the handle is suitable) fry the bacon, onion and garlic in a dash of olive oil until cooked.
  • In a small bowl, whisk the eggs, milk and cheese together using a fork. Season well with salt and pepper.
  • Simply add the potatoes, spinach and egg mixture to the bacon mixture in the frypan and cook on the stove top for a couple of minutes or until the bottom of the frittata starts to set.
  • Pop the frypan in the oven and cook for approximately 5-10 minutes or until cooked through.
  • Serve straight from the frypan with some hot buttered toast.

Lo’s tips

  • Feel free to add some chilli flakes, dried or fresh parsley and/or some grated nutmeg to the egg mixture for an extra zing.
  • Alternatively, replace the bacon for finely chopped salami.
  • You could also add some feta cheese if you like.

Please share your comments below. xx

4 Comments

  1. Hi Lo, with iso in place… I’m cooking.
    Cooked this potato as a side today and an extra to pass onto Mary who is home alone also. Fantastic.
    Made a few tweaks, but think I will stick to the frypan to oven next time.
    Hope all is well with your family.
    Love Fran GM XXX

    Liked by 1 person

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