• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

VitaminsA, H, C, P
MineralsFluorine, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium potatoes (400g)

  2. 2 bacon rashers, chopped coarsely

  3. 1 medium brown onion (150g), chopped finely

  4. 1 clove garlic, crushed

  5. 50g baby rocket leaves, chopped coarsely

  6. 6 eggs, whisked lightly

  7. 3/4 cup sour cream (180ml)

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate. Grease deep 20cm round cake pan.

  2. Boil, steam or microwave peeled whole potatoes until tender;

  3. cool, slice thinly.

  4. Meanwhile cook bacon in small frying pan until browned. Add onion and garlic; cook, stirring, until onion is soft. Remove pan from heat; stir in rocket.

  5. Place half of the bacon mixture over base of prepared cake pan, top with half the potato, remaining bacon mixture then remaining potato.

  6. Pour combined egg and sour cream carefully over bacon and potato; bake in moderate oven about 35 minutes or until frittata is set and just cooked through.

  7. Brown top of frittata under hot grill, if desired. Stand cooked frittata 2 minutes before serving.


Send feedback