Potato, pea and bacon frittata recipe

Jill Dupleix
Jill Dupleix's potato, pea and bacon frittata.
Jill Dupleix's potato, pea and bacon frittata. Photo: 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.


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


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.