Pancetta & potato frittata
Pancetta & potato frittata
not only easy to make, but looks and tastes divine
Serves 12
Prep & cooking 30 mins
Ingredients
140g/5oz pancetta
3 handfuls new potatoes (about 15 potatoes)
2 white or red onions
1 tbsp fresh or dried thyme
8 medium eggs
salt and freshly ground black pepper
To garnish
chopped tomatoes
chopped fresh flat-leaf parsley
To make the frittata
Preheat the grill to high.
Cut the pancetta into cubes. Dice the potatoes and finely chop the onions.
Using a large, non-stick frying pan, fry the pancetta over a medium heat for 2–3 minutes. Add the diced potatoes and fry for about 5 minutes, stirring occasionally, until the potatoes begin to soften and get slightly crispy edges but are not burnt.
When the potatoes are soft enough to push a sharp knife through, add the finely chopped onions, thyme and salt and pepper to taste. Stir well together, making sure the heat is not so high that it burns the bottom of the pan. Fry for a further
1 minute until the onions soften.
Beat the eggs together and season well with salt and pepper. Pour the eggs into the pan to cover the potatoes and pancetta. (Do not mix or you will end up with scrambled egg!) Turn the heat up and cook the eggs for 3 minutes, until set.
Place the pan under the grill and cook for 5 minutes until the top is golden. (If your grill is very hot, keep a watchful eye on the frittata as the top will burn easily.)
Serve sprinkled with chopped tomatoes and parsley.
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