Thursday, June 12, 2008


100 grams of bacon
2-3 medium potatoes, peeled, sliced and cooked until soft
2-3 tablespoons of chopped parsley
6 large eggs
200 grams of spinach
50 grams of mature cheddar cheese, cut into squares
15 grams of grated mature cheddar, topping
2 tablespoons of olive oil
1 fat garlic clove, chopped very fine
good twist of ground black pepper

Fry the bacon 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.

courtesy of: The Cottage Smallholder

No comments: