Name: Bacon, leek and potato frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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