Picnic Frittata

Wed, 7 July 2021

Chef: Cliona O'Connor 

 

Ingredients

4 tbsp olive oil

1 onion , thinly sliced

350g new potatoes, quartered

4 rashers rindless smoked back bacon , chopped

6 large eggs

85g mature cheddar , grated

Method

Preheat oven to 200C.

Add the potatoes to a pan of boiling water - simmer for 5 minutes.

Heat the olive oil in a small non-stick oven proof frying pan, add the onion and fry for 8 minutes. Add the potatoes after 3 mins and continue to cook. Add the bacon and fry for a further 2-3 minutes. Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Stir in the cheese.

Remove the potato mixture with a slotted spoon and stir into the eggs. Reserve most of the excess oil, leaving a little in the pan. Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 minutes until firmly set underneath but not set on top.

Put the pan in oven and bake for 5-7 mins. Remove using oven gloves. Place board over pan and invert it to get the tortilla out. Leave to cool and cut.