Bacon, potato and cheese frittata

A frittata can be served with a tossed salad for a meal or cut up into small squares and served as an appetizer. This recipe would be wonderful served with your favourite cocktail or white wine.

1lb (500g) BABY BOOMER POTATOES
8 bacon slices
2 teaspoons olive oil
1 bunch green onions, sliced
4 garlic cloves, minced
1 cup grated white cheddar cheese
10 eggs
salt and freshly ground pepper
red pepper spread to serve

Cook potatoes in a large pot of salted water for about 15 minutes or until tender; drain. Cut cooled potatoes into 1/4 inch (3mm) thick slices.

While the potatoes are cooking, cook the bacon in a medium frying pan over medium heat. Cook, stirring occasionally, for about 5 minutes or until brown and crisp; drain on paper towel. Discard any fat in pan.

Heat oil in same pan over medium heat. Add onions and garlic and cook,

stirring occasionally, for about 5 minutes or until onions are softened. Add onion mixture, bacon, potatoes and cheese to pan.

Whisk the eggs and a pinch of salt and pepper together in a medium bowl. Pour over the potato mixture and swirl the pan to make sure egg mixture is evenly distributed. Cook, uncovered, in preheated oven for 20 to 25 minutes or until set and golden.

Let stand in the pan for 5 minutes before inverting onto a plate and cutting into small squares. Top each square with a little red pepper jelly. Serve warm or cold. Serves 8 to 10 as an appetizer.