Potato And Zucchini Frittata - cooking recipe

Ingredients

1 kg potatoes
5 tbsp oil
200 g diced bacon
1 medium onion, finely diced
400 g courgette, sliced
6 medium eggs
200 ml semi-skimmed milk
1 pinch nutmeg
4 slices bacon

Preparation

Cook the potatoes in boiling salted water for about 20 minutes then drain, rinse with cold water, peel and leave to cool for 45 mins before cutting into slices.
Preheat oven to 400\u00b0F. Heat 4 tbsp oil in a large non stick frying pan and cook the potatoes until golden brown on all sides. Add the diced bacon and onions and season with salt and pepper.
Remove the potatoes from the pan, drain on paper towel and add the zucchini to the hot pan and cook for 5 mins. Remove the zucchini from the pan and drain on paper towel as well. Layer the potato, bacon, onion and zucchini in a greased 6 x 7 inch baking dish. Whisk together the eggs and milk, season with salt and a pinch of nutmeg, then pour over the vegetables and bacon and bake for about 40 mins, covering with aluminum foil after 20 mins.
Heat 1 tbsp oil in a frying pan and fry the bacon slices for 2-3 minutes on each side until crispy. Drain on paper towel and break into pieces. Let the frittata sit for 10 minutes after baking before cutting into slices and serving with the bacon pieces.