I first made this dish the day after a hangover. I never crave greasy food after a hangover, I prefer foods that are a bit more hearty or nourishing. Even better if it’s something that I can pick at over a period of time rather than have to eat the whole thing at once. Over the past week or so I’ve tweaked this a recipe a little and we’ve eaten this for both breakfast and weekday lunches. Hot or cold. Both are good.
Future me might make this the day before a night out so it could be picked at the following day. That would be amazing.
I’ve just planted a bunch of seedlings including basil, oregano, thyme and sage so I’ve used a mix of these in this frittata. You can change up the ingredients, use ham, sausage or chicken in place of bacon if you have them. Other vegetables like courgette, broccoli, capsicum would also work. Just make sure you use egg, cheese and potato.
- 2-3 potatoes
- 6 free range eggs
- 1/2 cup sifted flour
- 100 grams cheese
- 1/2 onion
- 1 tomato
- A handful of fresh herbs (I used a mix of basil, oregano, sage and thyme)
- 4 strips streaky bacon
- Salt and pepper
- Preheat oven to 180°C.
- Bring a small saucepan of water to the boil.
- Peel and chop potatoes into small cubes. Boil potatoes for 10 minutes until just tender. Do not overcook.
- While potatoes are boiling, break eggs into a large mixing bowl, beat with salt, pepper and flour. Grate cheese (should yield 1 cup), dice onion, chop tomato, chop herbs, chop bacon and add all these ingredients to the bowl.
- Once potatoes are ready, drain and allow to cool in a colander for a couple of minutes.
- Add to the bowl and stir to combine.
- Tip into a greased loaf pan and bake for 30 minutes at 180°C until golden and egg is set.
- Remove from oven and serve hot or cold. Great with a dollop of relish, herb sauce or smokey chipotle sauce. A salad on the side if you wish. Can be eaten cold. Cut into bite sized cubes with relish for dipping for picnics or smaller hands.
- For extra yum, add 3 slices of cheese on top before baking.