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Potato, pea and bacon frittata recipe

Jill Dupleix
Jill Dupleix

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Jill Dupleix's potato, pea and bacon frittata.
Jill Dupleix's potato, pea and bacon frittata.Marina Oliphant

Cook some potato and peas beforehand, and you can throw everything into the one pan to cook into a simple but satisfying frittata. Serve with a fresh tomato salad or strew with cherry tomatoes, quickly pan-fried until soft and juicy.

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Ingredients

  • 150 g potato, peeled

  • 150 g peas

  • 1 tsp olive oil

  • 4 rindless bacon rashers, chopped

  • 6 eggs

  • 2 tbsp flat-leaf parsley leaves

  • sea salt and pepper

Method

  1. Cut the potato into 1 centimetre cubes and cook in simmering salted water for 12 minutes or until just tender. Add the peas and cook for 1 minute, then drain well. Cook the bacon in a medium frying pan over gentle heat, turning occasionally, until browned.

    Lightly whisk the eggs in a bowl with the parsley, sea salt and pepper.

    Add the potatoes and peas to the bacon, tossing to coat, then pour the egg mixture on top. Cook gently for around 8 minutes or until golden underneath but still a little runny on top. You can either finish the cooking under the grill (wrap the handle with foil to avoid burning), or turn the frittata out onto a warm platter and slide back into the pan for another minute. To serve, slide onto a warm platter and cut into wedges.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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