Meals and Courses

Bacon, Onion and Egg Pan-Cooked Tart

cook 30 mins
  • 500 g (1 lb) potatoes, peeled and thickly sliced
  • 2 tablespoons olive oil
  • 250 g (8 oz) rindless back bacon, roughly chopped
  • 1 large onion, sliced
  • 250 g (8 oz) tub ricotta cheese
  • 2 eggs
  • 4 tablespoons chopped parsley
  • 600 ml (1 pint) chicken stock
  • salt and pepper
  • salad, to serve (optional)
  • Bring a large saucepan of lightly salted water to the boil and cook the potatoes for 10 minutes.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and cook the bacon and onion over a medium heat, stirring frequently, for 5 minutes until the bacon has browned and the onion softened.
  • Drain the potatoes well, then add to the frying pan and cook, stirring frequently without worrying if the potatoes break up, for 2 minutes.
  • Dot spoonfuls of the ricotta over the potato mixture. Beat the eggs and parsley into the stock in a bowl, season with pepper and pour over the potato mixture. Cook gently for 10 minutes, then cook under a preheated high grill for a further 2–3 minutes until golden and set.
  • Serve spooned on to warmed serving plates, with a simple salad, if liked.
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