Jalapeño, bacon and crispy potato frittata
- Serves 4-6
- 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.
- 33.7g (9.4g saturated)
- 25.8g carbs (6.5g sugars)
This is a great way to use up leftover roasties.
Use jalapeños from a jar, if you prefer, and omit the lime juice.
Roast the potatoes up to 2 days ahead, then cool, cover and chill until needed.
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