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Jalapeño, bacon and crispy potato frittata

Name: Jalapeño, bacon and crispy potato frittata
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: Mexican recipes
Ingredients: 650g floury potatoes, such as maris piper, cut into 2-3cm chunks (see Make Ahead and tip); 3 tbsp light olive oil; 1-3 fresh jalapeño chillies, finely sliced (see tip); Finely grated zest and juice 1 large lime; 8 large free-range eggs; 4 spring onions, sliced; 4 tbsp flavoured mayonnaise (we used Gran Luchito Chipotle Chilli Mayo); Small handful fresh coriander, stalks and leaves chopped separately; 175g streaky bacon, roughly chopped; 1 small pointed cabbage (or spring greens), roughly chopped; 90g cheddar or manchego, cut into small chunks

By: Delicious. food team

Published: 15 Jul 19
Updated: 18 Mar 24

Jalapeño, bacon and crispy potato frittata

A great way to use up roast potatoes, our Mexican-inspired frittata – with salty bacon and warming chipotle mayo – will feed four for less than £6.

Or, if you’ve got new potatoes to use up, try this frittata recipe made with chilli and mozzarella.

Easy

Test kitchen approved

Serves 4-6
Hands-on time 25 min, cooking time 40 min

A great way to use up roast potatoes, our Mexican-inspired frittata – with salty bacon and warming chipotle mayo – will feed four for less than £6.

Or, if you’ve got new potatoes to use up, try this frittata recipe made with chilli and mozzarella.

Nutrition: for 6 servings

Calories: 513kcals
Fat: 33.7g (9.4g saturated)
Protein: 23.7g
Carbohydrates: 25.8g carbs (6.5g sugars)
Fibre: 5.5g
Salt: 1.7g

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Ingredients

650g floury potatoes, such as maris piper, cut into 2-3cm chunks (see Make Ahead and tip)
3 tbsp light olive oil
1-3 fresh jalapeño chillies, finely sliced (see tip)
Finely grated zest and juice 1 large lime
8 large free-range eggs
4 spring onions, sliced
4 tbsp flavoured mayonnaise (we used Gran Luchito Chipotle Chilli Mayo)
Small handful fresh coriander, stalks and leaves chopped separately
175g streaky bacon, roughly chopped
1 small pointed cabbage (or spring greens), roughly chopped
90g cheddar or manchego, cut into small chunks

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 6 minutes until just tender. Drain and leave to steam dry.
Heat the oil in a roasting tin, add the potatoes and season with salt. Roast for 20 minutes or until golden (see Make Ahead and tip).
Meanwhile, put the chillies in a bowl with the lime zest and juice (see tip). Set aside for a few minutes to pickle.

In a jug, whisk together the eggs, spring onions, pickled jalapeños, mayonnaise and coriander stalks.
Heat a pan or shallow casserole (24-26cm wide across the top) over a medium heat. Add the bacon, fry for 3 minutes, then add the cabbage and cook for around 8 minutes more until softened and golden. Add the roast potatoes and mix well.
Heat the grill to medium-high. Pour the egg mixture into the pan and mix it in. Dot over the cheese and continue cooking on the hob for 5 minutes until just set at the edges. Transfer to the grill and cook for about 5 minutes until set but with a slight wobble. Sprinkle over the chopped coriander leaves to serve.

Nutrition

Nutrition: per serving

Calories: 513kcals
Fat: 33.7g (9.4g saturated)
Protein: 23.7g
Carbohydrates: 25.8g carbs (6.5g sugars)
Fibre: 5.5g
Salt: 1.7g

delicious. tips

This is a great way to use up leftover roasties.

Use jalapeños from a jar, if you prefer, and omit the lime juice.
Roast the potatoes up to 2 days ahead, then cool, cover and chill until needed.