Can you tell I've been feeling a little lazy lately? I did stock up on groceries after the last skin-of-my-teeth cooking adventure with the dehydrated denizens of my kitchen. I just didn't much feel like doing dishes or cleaning my newly greaseless and gleaming stove. Don't tell me you haven't had one of those days? I wouldn't believe you, if you did. So, I got out my cake tin (it does look a little like a feeding pail; tilt your head a bit more to the left) and decided a baked omelette (otherwise known as a frittata) would side step the cleaning and washing up after issue nicely. Everyone asked for seconds, by the way. I used the cream because it was the exact amount, standing around in my fridge, looking miserable with itself. It makes the omelette tender and creamy, but omit if you prefer.

Preparation 10 mins             Cook 15 mins                 Serves 4

3 medium potatoes, peeled
1 onion, sliced
8 rashers bacon, diced
8 eggs, beaten
70 ml (1/3 cup) thick cream (optional)
Salt and pepper to taste


Preheat oven at 170 C.

Put potatoes into a large microwave safe bowl with 2 Tbsp water. Cover and cook on "High" for about 4 minutes or until the tip of a knife easily pierces the thickest part of each potato. When done, remove and set aside to cool before cutting into small chunks.

Heat 3 Tbsp light vegetable oil in a 26 cm round cake tin and gently cook the onion for about 2 minutes or until limp. Add diced bacon and stir for another two minutes. Add the potatoes, give them a good stir then pour in the beaten eggs, cream and seasoning. Stir to combine then put into oven. Bake for 10 minutes or until just set.

Remove from oven and cool slightly before cutting into wedges. Eat straight out of tin. Go back to bed, if you don't need to go to work. That's the beauty of one pot (cake tin?) cooking.