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Broad bean frittata with bacon and guacamole

Name: Broad bean frittata with bacon and guacamole
Yield: Serves 2
Cuisine: Spanish recipes
Ingredients: 200g baby new potatoes, quartered; 1 tablespoon olive oil; 150g podded fresh or frozen and thawed broad beans; 4 large eggs; A good handful chopped fresh flatleaf parsley; 4 rashers smoked streaky bacon; Ready-made fresh guacamole

Published: 31 Jul 07
Updated: 18 Mar 24

This broad bean frittata with bacon and guacamole is a traditional Spanish dish with a Mexican twist.

Easy
August 2007

Test kitchen approved

Serves 2
Ready in 20 minutes

This broad bean frittata with bacon and guacamole is a traditional Spanish dish with a Mexican twist.

Dairy-free recipes

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Ingredients

200g baby new potatoes, quartered
1 tablespoon olive oil
150g podded fresh or frozen and thawed broad beans
4 large eggs
A good handful chopped fresh flatleaf parsley
4 rashers smoked streaky bacon
Ready-made fresh guacamole

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Method

Cook the potatoes in a pan of simmering water for 10 minutes, until tender. Drain.
Heat the olive oil in a 20cm non-stick, ovenproof frying pan over a medium heat. Add the potatoes, cook for 2 minutes, then add the broad beans (slip from their skins if you have time) and cook, stirring, for another 2 minutes.
In a bowl, beat the eggs with a good handful chopped fresh flatleaf parsley and seasoning. Pour into the pan, reduce the heat to low and cook for 10 minutes, until the egg is nearly set all over.

Meanwhile, preheat the grill to high. Put the bacon on a foil-lined grill rack and pop under the grill for 5 minutes, until golden and crisp. Drain on kitchen paper.
To finish the frittata, pop the pan under the grill for 2-3 minutes. Cut into quarters and serve 2 each, topped with crispy bacon and spoonfuls of ready-made fresh guacamole. Serve with mixed salad leaves, if you like.