Bacon and Wensleydale frittata

Bacon and Wensleydale frittata
  • Serves icon Serves 6
  • Time icon 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


  1. Place the potatoes in a saucepan, cover with cold water, bring to the boil over a medium heat, then cook for 10 minutes.
  2. Meanwhile, heat a 24cm non-stick frying pan, then dry-fry the bacon for 5 minutes until crisp. Remove with a slotted spoon.
  3. Drain and cut the par-boiled potatoes into 1cm slices, add to the bacon-frying pan and cook for 10 minutes until golden.
  4. Meanwhile, beat the eggs in a jug, add the cream and season well.
  5. Return the bacon to the frying pan with the potato, and mix in the tomatoes and spring onion. Pour over the beaten eggs.
  6. 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.
  7. 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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