Potato, Bacon And Spinach Frittata
|Medium potatoes||1200 Gram, peeled (4 In Number, 800 Grams Each)|
|Olive oil||1 Tablespoon|
|Onion||150 Gram, thinly sliced (1 Medium Sized)|
|Bacon rashers||4 , finely chopped|
|Spinach leaves||8 Large, finely shredded|
|Milk||125 Milliliter (1/2 Cup)|
|Coarsely grated cheddar cheese||60 Gram (1/2 Cup)|
Cut potatoes into 2 cm cubes.
Boil, steam or microwave until just tender; drain.
Heat oil in large non-stick pan; cook onion and bacon, stirring, until onion is soft.
Add potatoes; stir until browned lightly.
Add spinach; stir until just wilted.
Whisk eggs and milk in large bowl.
Pour egg mixture into pan; cook, tilting pan, over medium heat until egg mixture is almost set.
Sprinkle frittata with cheese; place pan under heated grill until cheese is browned lightly.