POTATO AND BACON FRITTATA
30 ml olive oil
1 onion, halved and thinly sliced
250 g shoulder bacon, cut into pieces
600 g potatoes, peeled and cubed
6 large eggs, lightly beaten
3 spring onions, finely chopped
Salt and pepper to taste
Heat half the oil in a non-stick, oven-proof frying pan. Sauté the onion and bacon until the onion is soft. Add the potatoes and cook for about 10 minutes, stirring occasionally until potatoes are soft.
Remove the mixture from the pan and set aside. Clean the pan and then heat the remaining oil. Add 30 ml water and the spring onions to the eggs and season to taste.
Return the potatoes to the pan and pour over the egg mixture. Cook over a medium to low heat for about 8 minutes or until the egg is set. Place the pan under a hot grill for a few minutes until golden. Serve sliced accompanied by a salad.
Photo: Jacqui Hillier May
