4 ingredients: creamy smoked bacon, potato & salad onion frittata

Creamy smoked bacon, potato & salad onion frittata

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Just 4 ingredients needed for our shortcut to a simple, tasty frittata with smoky bacon and subtly peppery salad onions.     

3.5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves4
  • CourseLunch
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins


  • 2 bunch Essential Salad Onions
  • 200g essential Waitrose smoked British bacon lardons
  • 6 Essential Free Range White Eggs
  • 300g pack Essential Potato Salad


  1. Preheat the grill to high. Shred the salad onions, using as much of the green part as possible.

  2. Gently cook the lardons in a medium frying pan for 10 minutes, until golden and crisp. Meanwhile, beat the eggs in a large jug, then beat in the potato salad. Tip the lardons onto kitchen paper, leaving a little fat in the pan.

  3. Return the pan to the heat with most of the onions for 4-5 minutes, or until softened. Pour in the egg and potato mix, stirring occasionally. Once setting, fold in the lardons.

  4. Scatter with the remaining onions. Briefly grill to set the top. A leafy salad with mustard dressing goes well on the side.

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