Monday, 25 June 2012

Potato & Bacon Frittata

While we're already nearly half way through winter, comfort food makes its appearance to cheer one's cold body up. For the last week I have been rather busy in the kitchen cooking some of these winter warmers and decided to share with you one of my favourites of the moment. It is basically a good recipe for left overs but can be made from scratch. The potato and bacon frittata is a good one I have cooked a number of times now and I tend to tweak the recipe with what I have at hand in the fridge and pantry. When I made this one, it was a perfect opportunity to try out the new camera too. I cannot remember where I got the original base recipe for this from, but seeing as I change it slightly each time, I'll call this my recipe.

- 3 medium potatoes peeled and roughly chopped (you can use left-over roast potatoes)
- 1 medium onion, finely chopped
- 1 tbsp of olive oil
- 1 clove of garlic, crushed
- 2 bacon rashers, cooked and finely chopped
- 1/2 large capsicum, de-seeded and chopped
- 1 large bok choy, stalks chopped and leaves torn (alternatively you can use baby spinach, but I didn't have any on hand)
- 4 eggs, lightly whisked
- 1/2 tsp of smoked paprika
- salt and pepper to taste
- 3/4 cup finely grated colby cheese (or a cheese that has a good melt)
- a few sprigs of finely chopped parsley (I didn't have any growing at the moment so I used a teaspoon of dried parsley)

1. Pre-heat a fan forced oven to 200°C.
2. If not using left over roast potatoes, partly cook potatoes in water for 5-8 minutes in the microwave (or about 10 minutes in a pot on the stove), drained and put aside.
3. Heat a frying pan with oil, once hot add the onions and garlic and fry until lightly golden brown.
4. Add the potatoes and toss and stir until the outside edges are beginning to brown.
5. Grease a rectangular flan pan (approximately 15cm x 30cm) and tip the potato and onions in and evenly distribute around the pan.
6. Sprinkle over the finely chopped bacon, chopped capsicum and bok choy.
7. Whisk the eggs lightly with paprika, salt and pepper, pour over the potatoes and the other things in the flan.
8. Sprinkle over the grated cheese and parsley and place in the oven for 20 minutes or until egg is cooked through and potatoes are tender with the cheese browning on top.
9. Remove from the oven, slice and serve while hot.

This can serve four people as a side dish or two people for a main. It was delicious and the perfect food for the rainy weather we have been having recently.

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