Frittata by brianjwood

[rottiedogs]

Frittata
Submitted by brianjwood on October 28, 2002 at 4:41 am

DESCRIPTION
Frittata

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is from The (English) Times Saturday Supplement, courtesy of Jill Dupleix. Her cookbooks are worth looking up.
Cheers, Brian

Potato, Bacon & Brie Frittata

1 lb 2 oz small potatoes (new pots are lovely in this)
8 eggs
Sea salt and fresh cracked black pepper
1 tbsp finely chopped parsley
4 rashers streaky bacon
1 tbsp butter or oil
5 - 6 oz ripe brie

Peel potatoes and cook in salted water for 20 minutes, or until tender. Drain and cool under cold tap, then slice fairly thickly, say 1/8th inch. Crack the eggs in a bowl and lightly beat, adding salt (1 tsp or to your taste), fresh milled pepper to taste, and the parsley.
Cut the bacon into matchsticks and fry in a non-stick pan until crisp. Remove the bacon to a warm plate, add the butter and melt, stirring into the bacon fat.
Pour in the eggs and cook over medium heat for 2 – 4 minutes until the base is set. Arrange the sliced potatoes on top of the eggs, overlapping slightly, then scatter the bacon sticks over the top, as evenly as possible. Slice the Brie finely and arrange in a clock face pattern on top of the bacon and cook on till the eggs are set and golden, but with the top still slightly runny. Now pop the pan under a pre-heated grill to finish the eggs and gently melt the Brie.
Slide onto a plate, slice in wedges, and serve, maybe with a green salad, and a bottle of chilled gewurtztraminer, with those lovely beads of dew on the side!

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