A yummy lunch!
Potato and bacon frittata
150 g potato, peeled
You can also add mushrooms, tomatos or corn
1 tsp olive oil
4 rindless bacon rashers, and onions, chopped
2 tbsp flat-leaf parsley leaves
sea salt and pepper
I also like to add chili oil
Lots of cheese
A gluten free lunch.
Cook the sliced potato beforehand, (I microwave for 8 mins or so) you can throw everything into the one pan to cook into a simple frittata. Serve with a fresh tomato salad or strew with cherry tomatoes, quickly pan-fried until soft and juicy.
Cut the potato into thin slices and microwave OR cook in simmering salted water for 12 minutes or until just tender. Cook the bacon and onion 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 to the bacon and onions 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 ADD cheese and grill or turn the frittata out onto a warm platter and slide back into the pan for another minute. Slide onto a warm platter and cut into wedges.