Bacon and leek frittata recipe

 This quick frittata recipe is perfect when there's not much in the fridge. Crispy bacon, sweet leeks and tender potatoes are cooked with eggs and a generous amount of cheese for an easy dinner idea or weekend lunch - pack the leftovers into lunchboxes.

   

 Ingredients

• 500g potatoes, peeled and diced into 2cm chunks
• 2 tbsp sunflower oil
• 4 rashers smoked back bacon, finely chopped
• 1 leek, trimmed, rinsed and thinly sliced
• 6 eggs
• 100g Cheddar, coarsely grated
• salad leaves, to serve (optional)

• Method

  1. Preheat the grill to high. Boil the potatoes and boil for 10 mins until just tender, then drain.
  2. Meanwhile, heat the oil over a medium-high heat in a medium, ovenproof frying pan (ours was 24cm), then fry the bacon for 5 mins until crisp. Remove from the pan with a slotted spoon and set aside. Add the leek to the pan and fry for 5 mins until softened, then add to the bacon. Add the drained potatoes to the pan and fry for 1-2 mins. Return the bacon and leeks back to the pan and spread into an even layer.
  3. Beat the eggs until combined and season. Stir in the cheese, then pour the mixture over the potatoes in the pan. Cook for 3-4 mins over a medium heat, without stirring, then place under the grill for 5 mins, until the egg has set.
  4. Slide onto a plate and leave to cool for 5 mins before cutting into wedges. Serve hot or cold with a side salad, if you like.