Spicy potato frittata snack

Ingredients for 24 servings:

• 75 g bacon
• 3 spring onions
• 800 g potatoes
• 80 g Parmesan
• 4 tbsp olive oil
• 1 bunch of parsley
• 1 bunch of chives
• 1 bunch of thyme
• 8 eggs
• 100 ml low-fat milk
• e.g. iodized salt
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

With a fine ham flavor

Preheat oven to 180 degrees Celsius. Cut the bacon into thin strips, trim, wash, and finely slice the spring onions. Peel the potatoes and cut into slices about 0.5 cm thick. Grate the Parmesan cheese. Heat 1 tablespoon of olive oil in a large, non-stick, ovenproof pan, and fry the bacon strips until crispy. Remove from the pan, set aside, and add the remaining oil. Cook the potato slices over medium heat for about 15 minutes, but do not brown them. Wash the herbs, shake dry, finely chop the chives, and pick and chop the parsley and thyme leaves. Add the spring onions to the potatoes and sauté briefly. Mix the herbs with the eggs, milk, Parmesan cheese, and bacon strips, and season with iodized salt and pepper. Pour the egg mixture over the potatoes, cover, and let set over low heat for 10-12 minutes. Place the pan uncovered in the preheated oven and bake for about 10 minutes. Remove, let cool slightly, and cut into cubes or 24 thin slices. Tip: If you don’t have an ovenproof pan, simply boil the potatoes, fry the bacon and spring onions separately, and then layer the potato slices with the spring onions in a casserole or tart dish generously greased with olive oil. Then pour in the egg mixture and cook in the oven until the mixture is well set. If you’re using a square casserole dish, you can also cut the frittata into small cubes and insert a toothpick into each cube. This makes even more mini portions.