Gary Rhodes' bacon and potato frittata recipe

(1166 ratings)

Frittata couldn't be easier to whip up for lunch or dinner. This easy frittata recipe by celeb chef Gary Rhodes is packed with flavour and super speedy

Frittata recipe
  • Nut-free
  • healthy
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories471 Kcal24%
Sugar1.9 g2%
Fat24.6 g35%
Saturated Fat12.0 g60%
Salt2.41 gRow 4 - Cell 2
Protein30.4 g61%
Carbohydrates32.8 g13%
Salt2.41 gRow 7 - Cell 2

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.


  • 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




  1. 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.
  2. 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.
  3. Preheat the grill.
  4. 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.
  5. 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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Gary Rhodes OBE was an English restaurateur and television chef, known for his world class food and love of English cuisine - as well as his distinctive spiked hair style! Throughout his extensive career he worked at a multitude of restaurants - sous chef at the Reform Club, Pall Mall, and Capital Hotel, as well as head chef at The Greenhouse. The latter venture’s menu became known for reviving British classic including fishcakes and bread and butter pudding and he helped them secure a Michelin star. Throughout his career he opened four of his own restaurants, two were located in London and the other two in the United Arab Emirates where he moved to with his family in 2011. He also fronted many cooking shows such as MasterChef and Hell’s kitchen Two of our favourite recipes of Rhodes’ are his bacon and potato frittata recipe - packed with nourishing ingredients for a delicious hearty breakfast - and his Caramel slice recipe for a tasty, smooth sweet treat. Gary Rhodes died at the age of 59 in 2019. Many celebrity chefs paid moving tributes including Jamie Oliver who said Rhodes was ‘a massive inspiration to him as a young chef’, and also Tom Kerridge who described Rhodes as ‘one of the greatest British chefs who almost single-handedly put British food on the world stage’.