Recipe from: 5/17/2001 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 2
    medium sized potatoes, peeled and cooked
  • 30
    olive oil
  • 1
    onion, finely chopped
  • 1
    clove garlic, finely crushed
  • 5
    rashers bacon, finely sliced
  • 2
    Russian sausages, finely sliced
  • 4
    extra-large eggs, whisked
  • 20
  • salt and freshly ground black pepper to taste
  • 125
    Cheddar cheese, grated


Slice the potatoes. Heat 10 ml (2 t) olive oil and fry the onion and garlic until tender and fragrant. Add the bacon and Russian sausages and fry until crisp. Heat the remaining olive oil in a 25 cm pan and fry the potato slices until they just begin to brown. Reduce the heat and add the onions, bacon and Russian sausages. Whisk the eggs, water, salt and freshly ground black pepper together lightly and pour over the ingredients in the pan. Remove the pan from the stove plate as soon as the eggs start to set. Heat the oven grill and place the frittata under the grill for about 1-2 minutes until the egg is firm in the centre and the cheese has melted. Slice and serve immediately with a fresh salad. Serves 2-3.

Read more on: starch  |  shallow-fry

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