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  • Frittata Recipe with Black Pudding and Potatoes


    A frittata is an Italian egg dish; very similar to an omelette. The main difference is that the eggs are whipped until they have incorporated some air, meaning the frittata is light and fluffy.  We love this frittata recipe because the simple, uncomplicated flavours of the ingredients really allow the our speciality Black Pudding to sing in an Italiano-Irish sort of way!  As recipes with black pudding go, this is pretty special. This makes an extra special lunch dish, or even a light dinner (yes, there is spuds in it, so don't panic). Serves 3-4 people.


    • 2 rashers of Home Buchers smoked bacon, chopped fine
    • 2 small white onions, diced
    • 1 tsp dried mixed herbs
    • 300g Home Butchers black pudding, cut into large chunks
    • 400g boiled potatoes, cooled and sliced (you can use waxy of floury, depending on taste)
    • 6 large eggs
    • 50g parmesan, grated fine
    • salt and pepper, to taste


    Fry the bacon until crispy, before adding the onions and mixed herbs and frying over a medium heat until browned. Transfer to a bowl and allow to cool.
    Break the eggs into a bowl and whisk vigorously for 3 minutes. This is done to incorporate air and make the frittata light and fluffy. Once the eggs are light yellow and have expanded a little, you are there.
    Add half the Parmesan into the eggs, whisking well to combine, then gently fold in half of the black pudding chunks, being careful not to break them up too much. Season with salt and pepper.
    Heat two tablespoons of olive or rapeseed oil in a non stick pan. Lay your potato slices in a single layer over the bottom of the pan and allow to brown slightly, before turning all the slices over.
    Sprinkle your onion and bacon over the top of the potatoes, before pouring your egg and black pudding mixture into the pan, making sure it is evenly distributed.
    When the frittata is half cooked, but the top of the eggs are still runny, scatter the rest of your black pudding and Parmesan onto the eggs, like so:


    black puding frittata


    Place under a high grill until the eggs are cooked through.
    To serve, flip the frittata over onto a plate, so you can see the pattern of the sliced potatoes on top, and serve with grilled tomatoes, mixed salad and fresh crusty bread


    finished black pudding frittata Don't panic, its still got spuds in it!

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