• Partnered with
  • Serves 4
  • 35 mins cook

Bacon, leek and potato frittata

bacon, leek and potato frittata

An egg-based Italian dish with bacon, leek and potato from Australian Women's Weekly.


Bacon, leek and potato frittata

  • 1 tbsp olive oil
  • 2 leeks (700g), trimmed, sliced thinly
  • 3 rindless bacon slices (195g), chopped finely
  • cooking-oil spray
  • 800 g canned baby potatoes, drained, halved
  • 1 tbsp fresh thyme leaves
  • 1/2 cup (40g) finely grated parmesan cheese
  • 8 eggs, beaten lightly
  • 1/3 cup (80ml) pouring cream


Bacon, leek and potato frittata

  1. Preheat oven to 180°C (350°F).
  2. Heat the oil in a deep 25cm oven-proof frying pan on stove top over high heat; cook leek and bacon, stirring, until leek is soft. Remove from pan.
  3. Spray same pan with cooking oil. Place potatoes in pan; top with leek and bacon mixture. Sprinkle with thyme and cheese.
  4. Combine eggs and cream in a large jug; season. Pour egg mixture over potatoes; cook, covered, over low heat about 10 minutes or until edges begin to set. Transfer pan to oven; bake, uncovered, about 15 minutes or until frittata sets.
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