Breakfast is James’s favorite meal of the day, so every now and again a good brinner is just the thing.  Brinner you ask – breakfast for dinner! Tonight on the menu a Spanish Omelet aka Frittata or Tortilla. It’s egg and potato based and very yummy!

I make it loaded with lots of other things, because when feeding a hungry, rugby playing man, it’s important that each meal is hearty. All of the extra fillings add a lot of flavor too, so its a win win!

This is a great dish to serve at brunch with friends also, it’s easy to make, and everyone is always so impressed – especially if you can flip it out of the pan onto a platter seamlessly!


What you will need:

  • 12 eggs
  • 3 spring onions
  • 2 small new potatoes
  • 8 slices of bacon
  • 1/2 cup of grated cheddar
  • 1 jalapeño
  • splash of milk

Pre-heat your oven to 350F.

Wash all of your produce, and peel your potatoes. Using a mandolin thinly slice your potatoes.  If you don’t have a mandolin you can do it by hand, but take care to slice them as evenly as possible about 1/4″ thick.

Chop your spring onions taking care to separate the whites from the green tops.

Mince your jalapeño.

Chop up your bacon into 1/2″ pieces.

In an oven safe, non-stick pan begin cooking your bacon on medium heat. Once the bacon starts to change color add your potatoes and cook for about 5 minutes.  Then add the whites of the spring onions and the jalapeño and cook for a further 5 minutes. *If needed, use a paper towel to absorb some of the excess oil from the bacon, you don’t want too much liquid in the pan.*

In a medium bowl crack your eggs, add the splash of milk and beat until smooth. Add the cheese and greens of the spring onion to the egg mixture and give it a few more turns with the whisk.

Pour the egg mixture over the potato and bacon and let cook over medium heat for 2-3 minutes.


Put the pan into the oven for about 20 minutes until the eggs fluff up and there is no liquid movement in the pan when you move it around.

Remove it from the oven and let it rest for a couple of minutes before flipping it onto a platter or serving it up directly onto plates for dinner.

The best thing about this recipe is that you can actually bake it in muffin tins ahead of time and freeze it. Then during the week you can defrost a few at a time for your family breakfasts.

Whether enjoying it for brinner, brunch, or breakfast – this frittata is delicious, flavorful and so easy!

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