|30 ml||fresh chillies — 573|
|200 g||bacon — chopped|
|10 ml||paprika — smoked or plain|
|2,5 ml||each chilli flakes and ground cumin|
|1||onion — sliced|
|2||garlic — cloves, chopped|
|6||medium potatoes — cooked, peeled and sliced|
|4||courgettes — sliced|
|2||feta cheese — crumbled|
|salt and freshly ground black pepper|
|to serve — to serve|
|fresh parsley — chopped|
Prepare a braai fire with enough coals to cook the frittata. Put a large flame-proof pan on a stand over medium-heat coals.
1. Heat the oil in the pan and fry the bacon until crispy. Add the spices and mix. Remove half the bacon from the pan.
2. Add the onion and garlic to the bacon in the pan and braise until soft. Transfer the bacon/onion mixture to a dish and set aside. Take the pan off the heat, wipe clean with paper towels and grease well with non-stick spray.
3. Reduce the heat by spreading out the coals. Spoon half the bacon/onion mixture into the prepared pan. Add a layer of potato slices, followed by a layer of baby marrows, then feta cheese. Repeat with the rest of the ingredients then top with the re-served spiced bacon.
4. Egg custard: Mix the milk, egg, salt and pepper well and pour over the ingredients in the pan. Cover with foil and place on a grid close to the coals. Arrange a few coals on top of the foil.
5. Braai for 35-40 minutes or until the egg custard has set. Alternatively, bake the frittata at 180°C.
6. To serve: Sprinkle parsley over (if using) and serve