Jalapeño, bacon and crispy potato frittata

Jalapeño, bacon and crispy potato frittata

A great way to use up roast potatoes, our Mexican-inspired frittata – with salty bacon and warming chipotle mayo – will feed four for less than £6.

Jalapeño, bacon and crispy potato frittata

Or, if you’ve got new potatoes to use up, try this frittata recipe made with chilli and mozzarella.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 25 min, cooking time 40 min

A great way to use up roast potatoes, our Mexican-inspired frittata – with salty bacon and warming chipotle mayo – will feed four for less than £6.

Or, if you’ve got new potatoes to use up, try this frittata recipe made with chilli and mozzarella.

Nutrition: for 6 servings

Calories
513kcals
Fat
33.7g (9.4g saturated)
Protein
23.7g
Carbohydrates
25.8g carbs (6.5g sugars)
Fibre
5.5g
Salt
1.7g

Ingredients

  • 650g floury potatoes, such as maris piper, cut into 2-3cm chunks (see Make Ahead and tip)
  • 3 tbsp light olive oil
  • 1-3 fresh jalapeño chillies, finely sliced (see tip)
  • Finely grated zest and juice 1 large lime
  • 8 large free-range eggs
  • 4 spring onions, sliced
  • 4 tbsp flavoured mayonnaise (we used Gran Luchito Chipotle Chilli Mayo)
  • Small handful fresh coriander, stalks and leaves chopped separately
  • 175g streaky bacon, roughly chopped
  • 1 small pointed cabbage (or spring greens), roughly chopped
  • 90g cheddar or manchego, cut into small chunks
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 6 minutes until just tender. Drain and leave to steam dry.
  2. Heat the oil in a roasting tin, add the potatoes and season with salt. Roast for 20 minutes or until golden (see Make Ahead and tip).
  3. Meanwhile, put the chillies in a bowl with the lime zest and juice (see tip). Set aside for a few minutes to pickle.
  4. In a jug, whisk together the eggs, spring onions, pickled jalapeños, mayonnaise and coriander stalks.
  5. Heat a pan or shallow casserole (24-26cm wide across the top) over a medium heat. Add the bacon, fry for 3 minutes, then add the cabbage and cook for around 8 minutes more until softened and golden. Add the roast potatoes and mix well.
  6. Heat the grill to medium-high. Pour the egg mixture into the pan and mix it in. Dot over the cheese and continue cooking on the hob for 5 minutes until just set at the edges. Transfer to the grill and cook for about 5 minutes until set but with a slight wobble. Sprinkle over the chopped coriander leaves to serve.

Nutrition

Nutrition: per serving
Calories
513kcals
Fat
33.7g (9.4g saturated)
Protein
23.7g
Carbohydrates
25.8g carbs (6.5g sugars)
Fibre
5.5g
Salt
1.7g

delicious. tips

  1. This is a great way to use up leftover roasties.

    Use jalapeños from a jar, if you prefer, and omit the lime juice.

  2. Roast the potatoes up to 2 days ahead, then cool, cover and chill until needed.

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