Potato cup frittatas

 Potato cup frittatas


  1. Heat the oven to 180°C/160°C fan-assisted/Gas Mark 4.
  2. Squeeze out the excess water from the potatoes and toss with the flour until coated.
  3. Brush a 12 hole cupcake tin with the oil and divide the grated potato amongst the cups.
  4. Use a spoon to press into the base and up the sides to form cups. Bake for 25 minutes until lightly golden.
  5. Place the eggs, chopped leftover roast veggies and cheese together in a bowl. Season and stir to combine. Spoon into the cases.
  6. Break the bacon up into small pieces and scatter over the potato cups. Transfer to the oven for bake for 15-20 minutes until golden and set.


There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


These delicious potato cups can be served with a fresh salad


750g fluffy potatoes, such as Maris Piper, peeled and grated
2 tbsp plain flour
1 tbsp sunflower oil
6 large eggs, lightly beaten
150g leftover roast veggies, such as carrot & parsnip, roughly chopped
50g full fat hard cheese eg mature Cheddar cheese
2 rashers cooked unsmoked bacon, fat removed


Time: 15 mins
Serves: 24
Nutrition: n/a