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Bacon and Onion Pan-Fried Tart
Cooking time – 30 minutes
A great tasting one-pot meal for all the family.
500 g / 1 lb potatoes, peeled and thickly sliced 2 tbsps olive oil 250 g/ 8 oz rindless back bacon, roughly chopped 1 large onion, sliced 250 g/ 8 oz ricotta cheese 2 eggs 4 tbsps 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, for about 2 minutes. Do not worry about the potatoes breaking up.
- Dot spoonfulls of the ricotta over the potato mixture. Beat the eggs and parsley into the stock in a bowl, season with salt and pepper and pour over the potato mixture. Cook gently for 10 minutes, then cook under a preheated hot grill for a further 2 – 3 minutes until golden and set. Serve spooned onto warmed serving plates, with a simple salad, if liked.
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