300 g (11 oz) shortcrust pastry
1 lb (450 g) potatoes, peeled and cut into 1 cm (1/2 inch) dice
8 oz (225 g) streaky bacon, diced
1 small onion, skinned and sliced
freshly ground pepper
2 eggs
1 1/4 cup (1/2 pint) 300 ml milk
1 lb (450 g) potatoes, peeled and cut into 1 cm (1/2 inch) dice
8 oz (225 g) streaky bacon, diced
1 small onion, skinned and sliced
freshly ground pepper
2 eggs
1 1/4 cup (1/2 pint) 300 ml milk
method
1. Roll out the pastry and use to line a 25.5 cm (10 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 20 minutes until set.
2. Cook the potato dice in a saucepan of boiling salted water until tender, but not soft. Drain.
3. In a frying pan, fry the bacon gently in its own fat for about 2 minutes. Add the sliced onion and cook gently until soft. Place in the flan case with the potatoes. Season well with pepper.
4. Beat together the eggs and milk; pour over the filling and bake in the oven at 190°C (375°F) mark 5 for about 30 minutes until set. Serve hot.
2. Cook the potato dice in a saucepan of boiling salted water until tender, but not soft. Drain.
3. In a frying pan, fry the bacon gently in its own fat for about 2 minutes. Add the sliced onion and cook gently until soft. Place in the flan case with the potatoes. Season well with pepper.
4. Beat together the eggs and milk; pour over the filling and bake in the oven at 190°C (375°F) mark 5 for about 30 minutes until set. Serve hot.
serving amount
serves 4-6
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