Gary Rhodes’ bacon and potato frittata is a great option for an easy, weekend meal.
This recipe, created by trusted celebrity chef Gary Rhodes, turns just a few eggs, potatoes and bacon into a super filling and delicious frittata that’s ideal for brunch, lunch or dinner. The bacon and potato frittata serves four people, takes less than one hour to make and because it’s so simple, the whole thing can be made for under £1 per head. We recommend serving the frittata with a side of baked beans if you’re eating in the morning and on a bed of salad leaves for later in the day.
Watch how to make Gary Rhodes’ bacon and potato frittata
- 2 medium-large potatoes, peeled and quartered
- 225g cubes of bacon, pancetta or ham
- 25g butter
- 6 spring onions, finely chopped
- 6 eggs
- 100g Cheddar cheese, grated
- Salt and pepper
Cook the potatoes in boiling salted water for 20-25 mins or until cooked through. Drain and leave to cool slightly before cutting into cubes.
Heat a non-stick frying pan, preferably 20cm in diameter. Fry the bacon or pancetta, if using, until golden, then drain off any excess fat. Add the butter, diced potatoes and half the spring onions, cooking for a few mins over a low heat.
Preheat the grill.
Beat the eggs, adding half the Cheddar. Season with the salt and pepper. Pour the eggs over the bacon and potatoes. Stir gently in the pan for a few mins, allowing the tortilla to cook over a very low heat until it begins to set, leaving just a moist surface.
Sprinkle the remaining spring onions and Cheddar on top and warm under the grill until the top has set and the cheese melted. Cut the tortilla into wedges to serve.
Tips for making:
Use any leftover mixture to make a tasty lunchbox snack. Just pour the mixture into a muffin tin and pop it in the oven until it’s fully cooked through.
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