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Categories:Viewed: 67 - Published at: 2 years ago
Ingredients
- 3 slices bacon, finely chopped
- 1 1/2 lb potatoes, peeled, grated, excess water squeezed out
- 1 None Spanish onion, finely grated, excess water squeezed out
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- 1 tbsp finely chopped fresh thyme leaves
- 3 tbsp self-rising flour
- 2 None large eggs, lightly whisked
- 1/2 tbsp vegetable or olive oil
- 1 bunch watercress, stems picked, trimmed
- 1 tbsp lemon juice
- None None lemon wedges, to serve
Method
- Heat a frying pan over medium-high heat. Cook bacon for 5 mins, or until browned. Transfer to a plate lined with paper towels.
- Combine potatoes and onion in a large bowl. Add bacon, herbs, flour and egg and mix until combined. Season.
- Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Spoon potato mixture into pan, pressing down with a spatula to flatten. Cook for 6 mins, or until golden brown underneath. Invert onto a large heatproof plate then slide back into pan. Cook for 6 mins, or until golden underneath and cooked through. Transfer to a cutting board and cut into 8 equal wedges.
- Combine watercress, lemon juice and remaining oil in a bowl. Serve frittata with watercress mixture and lemon wedges.
