Souffl? Frittata with basil tomatoes, goat cheese and bacon bruschetta.

A favorite dish of ours that is sure to please, and indeed has pleased many guests. A simple pleasure we hope you enjoy as much as we do.

Get started here and don’t forget that the flavours are much better when fresh ingredients are used.

Ingredients: (Serves 4)

Souffl?

6 large egg

3 or 4 medium russet potatoes (enough for four people)

2 tbsp. Grainy Dijon mustard

2 tbsp. Horse radish paste (hot, not the creamy one)

2 Spring onions (scallions) or ? cooking onion finely chopped

2 cups of grated ?aged? cheddar cheese.

Salt & Pepper

Tsp crushed red pepper

Garlic salt

Smoked Paprika (make sure it?s the good one)

Bruschetta:

1 loaf of Rosemary Focaccia Bread

2 vine ripe tomatoes

1 pkg (500g) of bacon (I use maple smoked ? lean as I can get)

1 large clove of garlic

Extra Virgin Olive Oil

Salt & Pepper

Italian seasoning

Dried Oregano

? pkg. goat cheese

Extra Virgin Olive Oil

White wine vinegar

Fresh basil

4 shallow dishes (see photo)

 

Instructions:

Souffl?

Wash and clean the potatoes (do not peel).? The potatoes need to be cooked through.? You can either: –

Chop into approx. 1cm cubes and boil until cooked through, or

Cook the whole potatoes in the microwave for about 5mins ? it is best to under cook and then do a bit longer until soft.? You want them to have a little give when you squeeze them.? Remove from the microwave and cut in half to cool.

Cut the bacon into 1cm pieces and fry in a large pan until almost done.? Set aside on a plate with a paper towel to absorb the fat from the bacon.? Empty the fat from the frying pan but don?t clean it (you want a little bacon fat beading in the pan)

Chop the potatoes into cubes of about 1cm and spread out on a chopping mat.? Season the potatoes with salt, pepper, garlic salt, Italian seasoning, crushed peppercorns and smoked paprika (its best not to over season as you can add later in the frying pan if needed) ? (BTW this makes the most amazing hash browns ever).? Add the potato mixture into the medium hot frying pan (they will immediately absorb the little bacon fat that was left in the pan) sir around a little so the seasoning covers all the potatoes.? Now leave the potatoes to brown, turning occasionally to get each side browned. Towards the end add the onion to the pan until cooked.? The mixture can stay on a medium low heat for quite a while.

Separate the egg white from the yokes (two separate bowls). Make sure there is no yoke or anything else in the egg whites ?or they will not beat up to a stiff mixture.? To the egg yokes add the mustard and the horse radish, a little salt and pepper and blend together.? With an egg beater whisk the whites until they form a stiff mixture.

Preheat your oven to 350 degrees, oil the souffl? dishes and put into the oven to get hot (usually the time for the oven to get to temperature.? They need to be hot when you build the souffl?)

Distribute the potatoes in the dishes to cover the bottom

Add the grated cheddar cheese on top of the potatoes.

Pour the egg yoke mixture into the egg white mixture and fold together slowly.? You want the egg mixture to be light as possible.? Spoon equal amount of the egg mixture over the potatoes until all used up.? Place in the oven for approx. 10mins or until the tops start to turn golden brown.

Bruschetta:

While the souffl? frittata is cooking:

Dice the tomatoes into small pieces and season with salt, pepper, oregano and freshly chopped basil. Sprinkle with white wine vinegar and set aside in a bowl to allow flavour to blend together.

Cut the Focaccia bread into four slices about 1cm thick.

Toast the focaccia and while still hot rub each piece with a garlic clove (one side only).? Lightly salt the bread and sprinkle a light dusting of Italian seasoning on the bread.? Paint the bread with Extra Virgin Olive Oil.? Place on a plate and place on a low shelf in the oven for about 5 mins.

Add the bacon to the oven at the same time to finish cooking ? about 5mins.

Plating:

Put the toasted Focaccia bread on the plate

Strain the tomato mixture so its not too moist and divide evenly onto the bread.

Crumble the goat cheese over the tomatoes, add some small whole basil leaves and drizzle with extra virgin olive oil.

Distribute the bacon over the top of the tomato & goat cheese.

Place the souffl? frittata on the plate alongside the bruschetta.? (be careful as the souffl? dishes are hot ? warn your guests)

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