Prep 10 min
Cook 1 hour
Serves 6
700g Tesco Finest baby potatoes
20g Tesco Finest West Country butter & sea salt, melted
1 leek, sliced and rinsed
200g Tesco Finest alderwood smoked streaky bacon
1 Tesco Finest extra large brown onion, diced
1 tbsp Tesco Finest Sicilian extra virgin olive oil
5 Tesco Finest free range golden yolk eggs
3 tbsp creme fraiche
75g Tesco Finest Vintage Coastal Bite Cheddar, grated
Chives, for garnish
Heat the oven to 200C (180C fan)/390F/gas 6.
Boil the potatoes in salted water for about 25 minutes until tender, and drain.
Brush a 23cm springform tin with the melted butter. Place the boiled potatoes in the tin, pressing them firmly with the back of a spoon or pestle into the bottom and up the sides to form an edge.
Cut the Tesco Finest smoked streaky bacon into 3cm pieces.
Place a frying pan over a medium heat and add 1 tbsp of olive oil.
Tip the diced bacon into the pan and fry for 5 minutes. Just before the bacon becomes completely crispy, add the diced onion and sliced leeks, and cook for a further 5 minutes and leave to cool.
Whisk together the eggs and creme fraiche in a medium mixing bowl. Then add the cooked and cooled leek, bacon and onions to the egg mixture. Add half the grated cheese. Season with sea salt and freshly ground black pepper and mix. Then pour the egg mixture on top of the crushed potatoes and sprinkle the remaining cheese on top.
Bake the frittart for 25 minutes until set and golden.
Carefully remove from the springform tin, garnish with chopped chives, and serve.
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