Recipes

Bacon, Red Jackets Potato & Feta Frittata

Recipe Created for Wilcox Potatoes

Ingredients

• 2 medium sized Wilcox Red Jackets Potatoes
• 2 rashers bacon
• 2 tablespoons vegetable oil
• 2 handfuls baby spinach leaves
• 6 baby roma or cherry tomatoes, sliced in half
• 100g feta
• 8 eggs

Instructions

Peel the potatoes, wash well then cut into 2cm cubes. Place in a medium-sized pot and cover with water. Bring to the boil then turn down to a simmer. Simmer for around 10 minutes or until tender when pierced with a knife. Drain well and set aside. Fry the bacon in the vegetable oil until crispy then drain on paper towels. Chop into 2cm pieces.

Oil a large oven-safe frying pan or deep-sided dish. Place the spinach leaves on the bottom. Sprinkle evenly with the Wilcox Golden Potatoes, bacon pieces and tomatoes. Crumble over large chunks of feta. Break the eggs over the other ingredients evenly. Pierce the yolks so they run. Bake for 20-25 minutes until the egg has set firm. Serve warm as a brunch or breakfast dish.

Serves 4

Recipe © Copyright Genevieve Knights 2010

< Back to Recipes