Potato and bacon frittatas

Surprisingly simple to make, these are always crowd pleasers at brunch.

This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:


  • 3 potatoes, peeled and diced
  • 4 slices streaky (lean) bacon
  • 6 large eggs
  • 250ml/8fl oz/1 cup fresh cream
  • 30g/1oz/¼ cup freshly-grated Parmesan cheese
  • Salt and freshly-ground black pepper

(makes 12)

  1. Preheat the oven to 180˚C/350˚F/Gas mark 4. Lightly butter 12 muffin cups.
  2. Cook the potatoes in salted water until tender, drain and divide evenly among the muffin cups.
  3. Cut each slice of bacon into three pieces and place a piece on top of the potatoes in each muffin cup.
  4. Mix together the eggs, cream, Parmesan and a good grinding of salt and pepper.
  5. Carefully fill the muffin cups with the egg mixture and then bake for 20–25 minutes until firm.

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