Bacon, Leek And Potato Frittata

• 1 tbsp olive oil
• 2 None leeks, trimmed, thinly sliced
• 7 oz bacon, finely chopped
• 1 (28 oz) can baby potatoes, drained, halved
• 1 tbsp fresh thyme leaves
• 1/3 cup finely grated Parmesan cheese
• 8 None large eggs, lightly beaten
• 1/3 cup heavy cream

1. Preheat oven to 350u0b0F.
2. Heat olive oil in a deep 10 inch ovenproof frying pan over high heat. Cook leeks and bacon, stirring, until leeks are soft. Remove from pan.
3. Lightly coat pan with oil. Add potatoes then top with leek and bacon mixture. Sprinkle with thyme and cheese.
4. Combine eggs and cream. Season. Pour over filling in pan and cook, covered, over low heat for 10 mins, or until edges begin to set. Transfer to oven and bake, uncovered, for 15 mins, or until frittata sets. Serve.

olive oil, leeks, bacon, baby potatoes, thyme, parmesan cheese, eggs, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/33210 (may not work)