Bacon, Potato & Cheddar Frittata

Hearty and simple to make with few ingredients, you can’t go wrong with a frittata. Bacon, Potato & Cheddar Frittata will feed a small crowd or eat on it for leftovers. I love this served simply with a garden salad

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 365kcal

Author: Lovoni

US Customary - Metric

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
1/2 cup cream
1/2 teaspoon grated nutmeg
2 garlic cloves, minced
Drizzle olive oil, for greasing
8 oz sharp cheddar cheese, grated (about 2 cups)
1 bunch green onions, thinly sliced scallions
Salad leaves, dressed with vinegar & olive oil, to serve, if desired

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. Drain on paper towel then chop & set aside.
Toss the potato with olive oil, 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. Or cook the potato in 400°F/200°C oven on a greased baking sheet for about 30 minutes, turning occasionally.
Preheat the oven to 350°F/180°C. Brush the base & side of an ovenproof, non-stick, 12-inch (30cm) frying pan with a little olive oil. Tumble the potato into the pan & arrange in an even layer.
Whisk the eggs, cream, nutmeg, garlic & a good pinch of salt & 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 & eggs have set. Let stand for 15 minutes before loosening the frittata from the pan with a spatula and sliding it out and onto a large plate. Sprinkle with extra green onions. Cut into about 10 wedges to serve. Serve with a salad leaves if desired.

Nutrition