Name: Our Potato Gem Frittata is a dinnertime dream
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6
Ingredients: ½ x 900g bag frozen potato gems; 1 medium onion, finely chopped; 150g shortcut bacon, chopped; ½ x 250g punnet cherry tomatoes, halved; 6 eggs; ½ cup pure cream; ¾ cup grated Tasty cheese; Baby rocket leaves and tomato chutney, to serve

Our Potato Gem Frittata is a dinnertime dream

A crispy family favourite in the making...

Skip to Recipe

Serves 6

Prep

10M

Cook

1H 5M

Resting

10M

Total

1H 15M

The kids will love the flavours in this!
TIP – Replace bacon with chorizo, and cherry tomatoes with red capsicum, for a change.

Ingredients

½ x 900g bag frozen potato gems

1 medium onion, finely chopped

150g shortcut bacon, chopped

½ x 250g punnet cherry tomatoes, halved

6 eggs

½ cup pure cream

¾ cup grated Tasty cheese

Baby rocket leaves and tomato chutney, to serve

Method

Step 1

Grease a 22cm round non-stick cake pan. Line base with baking paper.

Step 2

Place potato gems on an oven tray lined with baking paper. Cook in a hot oven (200°C) for about 20 minutes, or until golden and crispy. Arrange over base of prepared pan.

Step 3

Meanwhile, heat an oiled, medium, frying pan over a medium heat. Add onion and bacon. Cook, stirring for about 4 minutes, or until onion is soft and bacon is crisp. Remove from heat.

Step 4

Scatter bacon mixture over potato gems with tomatoes.

Step 5

Whisk eggs and cream in a large jug. Season with salt and pepper. Pour into prepared pan. Sprinkle with cheese.

Step 6

Cook in a moderate oven (180°C) for about 35 minutes, or until set and golden. Stand in pan for 10 minutes. Transfer to a serving plate.

Step 7

Serve with rocket leaves and tomato chutney.

Erin Roberts Content Producer

After completing a Bachelor of Communication in Creative Writing at UTS and a Graduate Certificate in Editing and Electronic Publishing at Macquarie University, Erin finally found her dream job at Are Media in 2022, working across New Idea Food, Diabetic Living, Women's Weekly Food, and Better Homes & Gardens. During her time at Are Media, Erin has worked across both print and digital titles. Although a writer and sub-editor by training, Erin is a passionate foodie at heart. When off-duty, you’ll find Erin in her happy place - her kitchen - baking up a storm, or pounding the pavement as a (very) amateur runner. One of her proudest moments was the first time her macarons had ‘feet’. Erin was also one of the masses who learnt to make sourdough during lockdown, and still bakes fresh loaves for her family each week. Erin is a mum to two boys who are very supportive of her hobby and are enthusiastic taste testers!

New Idea Food

For more than 90 years, New Idea has inspired and delighted Australians of all ages with their trusty home-cooked ideas and helpful tips. Today, the talented team in the New Idea Test Kitchen still create the much-loved recipes, hacks, and know-how on everything food.