Bacon, leek and potato frittata

An egg-based Italian dish with bacon, leek and potato from Australian Women's Weekly.

  • 35 mins cooking
  • Serves 4
  • Print


Bacon, leek and potato frittata
  • 1 tablespoon olive oil
  • 2 leeks (700g), trimmed, sliced thinly
  • 3 rindless bacon slices (195g), chopped finely
  • cooking-oil spray
  • 800 gram canned baby potatoes, drained, halved
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup (40g) finely grated parmesan cheese
  • 8 eggs, beaten lightly
  • 1/3 cup (80ml) pouring cream


Bacon, leek and potato frittata
  • 1
    Preheat oven to 180°C (350°F).
  • 2
    Heat the oil in a deep 25cm oven-proof frying pan on stove top over high heat; cook leek and bacon, stirring, until leek is soft. Remove from pan.
  • 3
    Spray same pan with cooking oil. Place potatoes in pan; top with leek and bacon mixture. Sprinkle with thyme and cheese.
  • 4
    Combine eggs and cream in a large jug; season. Pour egg mixture over potatoes; cook, covered, over low heat about 10 minutes or until edges begin to set. Transfer pan to oven; bake, uncovered, about 15 minutes or until frittata sets.


You will need an oven-proof frying pan for this recipe. If necessary, protect the handle of the pan by wrapping it in foil.

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