Hearty and simple to make with few ingredients, you can’t go wrong with a frittata. Especially one with a good sharp cheddar cheese and humble potatoes. Potatoes are inexpensive, utterly delicious according to this potato lover and they a frittata some good structure. Bacon, Potato & Cheddar Frittata will feed a small crowd or allow for some delicious leftovers either on their own or served simply with a garden salad.
Use a good non-stick pan so the frittata slides out easily after sitting and cooling somewhat. I never attempt this bit of kitchen juggling when the frittata is hot. A little patience will gift you with a frittata that will slide right out of the pan. I’ve several frittatas on my site: Sausage Pizza Frittata, Zucchini, Basil & Parmesan Frittata and Herby Roasted Pepper & Ham Frittata are just a few. Frittatas are popular because they’re easy to make, they transcend all meal times (enjoy for breakfast, brunch, lunch or dinner – even a snack) and you can add almost any combo you can think of. As a potato lover, this is my new fave.
BACON, POTATO & CHEDDAR FRITTATA
Ingredients
- 8 strips bacon
- 2 lbs Yukon gold potatoes, cut into 1/2-inch/1.5cm cubes
- 1 tablespoon olive oil
- A good pinch sea salt & freshly ground pepper
- 12 large eggs
- 2 tablespoons cream
- 1/2 teaspoon grated nutmeg
- 2 garlic cloves, finely grated
- Drizzle olive oil, for greasing
- 6 oz sharp cheddar cheese, grated
- 1 bunch green onions scallions, thinly sliced
- Salad leaves, dressed with vinegar & olive oil, to serve, if desired
Instructions
- Cook the bacon in the air-fryer, or however you prefer to cook it, on 400°F/200°C, for 9 to 10 minutes until browned and crisp. Once cooked, chop the bacon & set aside.
- Toss the potato with olive oil (you could of course use the fat from cooking the bacon, delicious of course but I prefer to use olive oil as I deem it to be healthier), salt and pepper in a large bowl. Add to an air-fryer and scatter into a single layer if possible. I have an air-fryer with two smaller drawers and I use both of them for this recipe. Cook for 20 minutes at 400°F/200°C shaking once or twice during cooking, or until golden brown and softened. When cooked set potato aside.
- Preheat the oven to 350°F/180°C. Brush bottom and side of an ovenproof, 12-inch (30cm) frying pan with a little olive oil.
- Tumble the potato into the pan and arrange in an even layer.
- Whisk the eggs, cream, nutmeg, garlic and a pinch of salt and pepper together in a large bowl. Add the bacon, cheese and green onions, reserving some for garnish; stir to combine.
- Cook for 20 to 25 minutes until the frittata has risen and the surface is puffed, golden brown and eggs have set. Let stand for 10 to 20 minutes before loosening the frittata from the pan with a spatula and sliding it out and onto a large plate. Sprinkle with remaining green onions. Cut into 10 wedges to serve. Serve with a salad if desired.