Bacon and Wensleydale frittata
- August 2010
- Serves 6
- Takes 10 min to make, 30-35 min to cook, plus cooling
This Italian dish has been given a rustic British makeover with bacon and scrumptious Wensleydale cheese.
- 375g baby new potatoes
- 4 rashers outdoor-bred Wiltshire-cured smoked back bacon, cut into 1cm lardons
- 6 large free-range eggs
- 2 tbsp double cream
- 160g baby cherry tomatoes, cut in half
- ½ bunch spring onions, finely sliced
- 150g Hawes traditional Wensleydale, crumbled
- Green salad to serve
- Place the potatoes in a saucepan, cover with cold water, bring to the boil over a medium heat, then cook for 10 minutes.
- Meanwhile, heat a 24cm non-stick frying pan, then dry-fry the bacon for 5 minutes until crisp. Remove with a slotted spoon.
- Drain and cut the par-boiled potatoes into 1cm slices, add to the bacon-frying pan and cook for 10 minutes until golden.
- Meanwhile, beat the eggs in a jug, add the cream and season well.
- Return the bacon to the frying pan with the potato, and mix in the tomatoes and spring onion. Pour over the beaten eggs.
- Preheat the grill to medium-high. Top the frittata with the Wensleydale, then cook for 8-10 minutes over a low heat until nearly set. Finish off under the grill for 2-3 minutes until firm and golden.
- Using a palette knife, ease the frittata out onto a plate. Allow to cool for 15 minutes, then serve in slices with a green salad.
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