Potato and bacon frittata

This frittata, loaded with bacon and potato, makes a great weekend lunch dish, or a light dinner with a green salad and some crusty bread on the side.

  • 45 mins cooking
  • Serves 4
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Potato and bacon frittata
  • 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


Potato and bacon frittata
  • 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.


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.

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