A basic recipe you can build on. Add cheese and some cherry tomatoes, or use other meats, leftover veges, and a sprinkle of smoked paprika. If you prefer, opt for short-crust pastry.
- 500g medium-sized potatoes, peeled and diced
- 2 sheets flaky puff pastry
- 1 tbsp oil
- 1 onion, diced
- 1 garlic clove, sliced
- 6 rashers bacon, diced
- 8 eggs
- ½ cup cream
- 1 tbsp fresh parsley, chopped
- Sea salt and cracked pepper
1 Preheat the oven to 190ºC. Cook the potatoes for 12-15 minutes until just tender, then drain and cool.
2 Line a 23cm pie dish with the pastry. You can leave it rustic around the edges or trim to fit. Chill the pastry-lined tin until required.
3 Heat the oil in a large frying pan and saute the onion, garlic and bacon for 3-4 minutes until fragrant. Toss with the potatoes.
4 Crack eggs into a bowl. Add cream, parsley and seasoning. Mix with a fork until the eggs are just broken. Arrange potato/bacon mixture in the pastry dish, then pour over the eggs.
5 Bake for 15-20 minutes until coloured, then reduce the heat to 165ºC and cook a further 20 minutes until pastry is golden and filling set. Leave to cool.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author