Indulgent spinach, bacon, cheese and potato frittata recipe
Posted by Fiona Nevile in Savoury Tarts and Quiches | 11 comments
Frittata. The word used to freeze me to the core. It meant nasty, yellow rubbery slabs. Now the suggestion is welcomed with open arms since we were introduced to Anna’s brilliant potato frittata. We’ve guzzled them every week since then.
A great way of using up a glut of eggs as well as being true instant comfort food. If you are prepared, a tasty frittata will be on the table in 20 minutes. (If Someone Else lays the table, polishes the glasses, prepares the salad and opens the wine).
Last week I was determined to use up the last of a giant pack of spinach and wanted to play with the proposed frittata. I fried the beast in the fat of some of our home cured bacon, having added the bacon, spinach and squares of matured cheddar to the whisked eggs. The customary potatoes were laid on top with a scatter of cheddar.
Danny was silent when he sampled it.
“Well, what do you think?”
He looked up and smiled as he cut another slice.
“Your best frittata ever.”
Spinach, bacon, cheese, eggs. Traditional and delicious.
Indulgent spinach, bacon, cheese and potato frittata recipe
Ingredients:
- 100g of lardons (we used home cured ones, chopped streaky bacon slices will do at a pinch)
- 2-3 medium potatoes, peeled, sliced and cooked until soft
- 2-3 tblsps of chopped parsley
- 6 large eggs
- 200g of spinach
- 50g of mature cheddar cheese (cut into squares)
- 15g of grated mature cheddar (topping)
- 2 tblsp of olive oil
- 1 fat garlic clove (chopped very fine)
- Good twist of ground black pepper
Method:
- Fry the bacon lardons in the olive oil until crispish (soft on the inside, browned on the outside). Peel and cook the potatoes. When the bacon slices are ready, set them aside. Meanwhile prepare the other ingredients.
- Wash and wilt your spinach (the wash water will cling to the leaves.) Pop into a large saucepan (lid on) for 2-3 minutes until they wilt. Remove, wash with cold water and strain in a colander.
- Chop your cheese, whisk the 6 eggs with a fork and chop your herbs and add them to the eggs along with the other ingredients.
- Heat the bacon infused olive oil gently in a large sauté pan. Add the finely chopped garlic. When the oil is hot and the garlic golden pour the beaten egg (with the chopped cheese, bacon, spinach and herbs) into the sauté pan. Immediately turn the heat down to the lowest setting. After a mnute or so arrange the cooked potato slices over the top, sprinkle the grated cheddar and leave for 15 minutes. Do nothing. Set the timer for 12 minutes!
- When the timer goes off set your grill to the highest setting so that it will be sizzling when you transfer the frittata from stove top. Finish under the high grill for 30 – 60 seconds.
- Serve immediately with a crisp green salad. And some good table wine.
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Jut thought I’d comment to say this makes excellent picnic food. When it’s cooked, cover with foil, wrap in newspaper or a clean tea towel, and eat it at the best temperature: lukewarm 🙂 Just made one with Swiss chard (stalks only), bacon, and sheep’s cheese — we’ll eat the leftovers at the beach tomorrow!
Hi,
Thanks for the great frittata recipe – our chickens have just started laying eggs 2 days ago, so are eager to try it out as soon as possible!
We also have a huge glut of tomatoes so will be trying out drying them out in the oven this evening.
Any tomato or courgette recipes always appreciated as we planted far to many plants this year (our first year over here in Italy!)
Hi Purpleprincess,
I love this frittata recipe too. It’s easy and delicious.
Thanks for leaving a comment, much appreciated.
Hiya!!
I made this frittata for dinner tonight and my boyfriend and I really really enjoyed it!!
We will be having the remainder cold for lunch tomorrow!!
Thank you for sharing this with us.
Hi Kay
We haven’t tried frittata cold yet – everything is guzzled within seconds. It’s the only thing that I make that’s divided equally between us!
Thanks very much for the tip about the tomatoes. The sound delicious. I think that I’m going to have to invest in a bigger freezer.
Hi Moonroot
It’s quick and delicious and somehow seems more substantial than an omelette.
Hi Pat,
I’m coming straight over to your blog to check out the recipe. I’ve missed you blogging.
Hi Kate(uk)
Can’t beat a good quiche though!
Hi Moggymerlin
Oh it will be delicious with duck and goose eggs!
So pleased that you are enjoying the blog. Thanks for leaving a comment.
Great Frittata recipe – thanks. A friend brought us goose and duck eggs yesterday so that is supper sorted. I have been looking at your blog for a while now and love your recipes and book reviews. So many great tips and lovely snippets of your life.
That sounds really yummy Fiona. I just posted a spaghetti Frittata. Also a great recipe for using up my spinach!!
I think frittata is a wonderful dish- quiche without the hassle of pastry…..
This sounds delicious. And anything described as ‘A great way of using up a glut of eggs’ always gets my attention! Think I may have to try it…
We love frittata, which is actually better cold than hot! If you get a tomato glut in summer (who doesn’t!) you can oven roast your spare tomatoes (whole) overnight in a very low oven, spreading them out on roasting trays that are just rubbed with good vegetable oil. Let them cool and opern freeze them, and then bag them up in the freezer. Take out three or four to decorate the top of a frittata in the cold winter months. It’s a perfect taste of summer at about 10% the cost of sundried tomatoes.