Oven Baked Frittata

Ingredients
- 1 Tbsp Homebrand olive oil, plus extra for brushing the dish
- 5-6 slices middle bacon (or very thin slices of prosciutto)
- 500g waxy potatoes, diced 2cm, boiled in salted water until tender, cooled
- 4 cloves garlic, finely chopped
- ½ cup chopped parsley, plus extra for serving
- 1 Tbsp fresh thyme leaves
- 2 chargrilled red capsicums, thickly sliced
- 6 eggs
- 2 Tbsp Campbell’s chicken stock
- 1 tsp paprika
- 15 pitted black olives, crushed
Method
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Preheat the oven to 190°C. Brush a 23cm diameter, ovenproof dish with a little olive oil.
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Place the bacon or prosciutto in a layer covering the bottom and up the sides of the dish.
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Arrange the potatoes in a layer close together over the bacon. Sprinkle the garlic, parsley and thyme over the potatoes.
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Place the capsicums in a single layer on top of the potatoes.
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Beat the eggs, stock, vinegar and paprika together, and season with salt and pepper.
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Pour this evenly over the capsicums.
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Scatter the olives evenly on top.
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Place in the oven and bake for 35-45 minutes or until set.
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Serve in wedges with a sprinkle of parsley.