Air Fryer Chilli, Bacon & Crispy Potato Frittata
Using Fairburn's award-winning free range eggs here really makes this dish sing
Serves 2
Ingredients
250g leftover roast potatoes, cut into small chunks
1 tbsp olive oil
100g pancetta cubes
4 large Fairburn's free range eggs
Sea salt flakes
Freshly ground black pepper
1 tbsp cream
½ tsp red chilli flakes
A small handful fresh basil leaves, chopped
4 spring onions, sliced
75g mature cheddar, grated
Method
- Heat the air fryer to 190°C.
- Drizzle the potatoes with the olive oil and place in a non-stick tin along with the pancetta cubes. Cook in the air fryer for 3-4 minutes until golden but not crisp.
- Meanwhile, beat the eggs in a bowl, season with a little salt and pepper, and stir in the cream, chilli flakes, basil, spring onions, and cheese.
- Reduce the air fryer temperature to 170°C.
- Pour the egg mixture into the tin and cook in the air fryer for 10-12 minutes or until the frittata is golden and the egg is set. Remove from the air fryer and serve immediately.
Photo credit: Michael Powell
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