I made this Delicious Kumara and Bacon Fritatta for tea tonight from the latest issue of The Food Mag. It’s so simple to make and it’s made with ingredients that you are likely to have in your fridge. This Fritatta would be nice served cold at a picnic or cut into bite size squares with a dollop of sour cream and sweet chilli sauce on top for nibbles at a dinner party.
Kumara and Bacon Fritatta
with Sweet Chilli and Sour Cream
800-900g (about 3 medium) peeled and medium diced Kumara.
1 tbls each: oil, chopped fresh thyme ( I didn’t have fresh thyme so I just used mixed dry herds)
1 red or yellow onion, peeled and finely diced
1 tsp crushed garlic
3 rashers bacon, diced
1 capsicum, finely diced
1 cup cream
Salt and pepper thyme, sour cream and sweet chilli sauce to serve (optional)
Pre-heat oven 175C
Cook Kumara in salted water for 5-8mins until tender, Drain and cool.
Heat the oil in frypan and sauté the thyme, onion, garlic, bacon and capsicum for 5-10mins until tender and fragrant.
In a large bowl whisk together eggs, cream and seasoning. Gently fold the Kumara and bacon mixture through the egg and cream mixture.
Spoon mixture in a greased dish and bake for 25-30 mins until golden and puffed.
Cool the Fritatta for at least 15mins before slicing.