POTATO CORN FRITTATA
COOKBOOK: Mag Recipe
A similar recipe to a Spanish tortilla, only difference is that you don't flip it over but just serve it directly from the pan you’ve cooked it in. This is not such a bad thing!
To flip a tortilla you require not only a lot of strength but precision and this isn’t always easy for some.
Loved this recipe! It makes a great side dish or a simple lunch served with a green salad. Simple to make.
Hope you enjoy
Serves 4 meal size or 8 side dish portions
4 large potatoes, peeled and chopped
1 tablespoon olive oil
4 bacon rashes, finely chopped
5 shallots, sliced thinly
250g can of corn kernels, drained
1x 24g cheese & garlic bake sachet (or any similar )
8 Xlarge eggs or 10 medium eggs
1/2 cup milk
Salt & pepper
1 cup grated cheese (I used grated parmesan)
Boil potatoes until tender. You can steam or microwave. I chose to boil for approx 15mins, remove from heat, drain and run cold water to ensure that they don’t keep cooking. Set aside.
Whisk eggs in a bowl. Add salt and pepper. Add milk and cheese & garlic sachet (or one of your choice).
Heat oil in large 26cm frying pan. Add bacon and fry until just becoming crispy. Add the shallots and corn and fry for an extra minute. Add potato and combine well taking care not to break up the potato. Add the egg mixture and mix. Leave on low heat on cooktop until you can see the egg is starting to set around the edges.
Spread grated cheese over the frittata and place pan in the oven under a grill. Allow it to set and golden on the top. Remove carefully from the oven. Allow it to stand for 10mins. Ready to slice and serve direct from the pan.