Makes 12
Ingredients
- 100ml of olive oil
- 300g of new potatoes scrubbed and sliced into 2 – 3mm rounds
- 100g of smoked bacon rashers chopped into small pieces
- 100g mature cheddar cheese grated
- 4 whole eggs
- 300ml double cream
- 200ml milk
- 3 - 4 Tbls of parsley leaves picked and chopped
- Sea salt and freshly ground black pepper
Method
Preheat your oven to 200.c 180.c fan
You’ll need a 12-hole Non-stick muffin tin or deep Yorkshire pudding tray. It’s important that it’s non-stick, as the little tartlets will be much easier to lift out of the tin.
Place the sliced potatoes in a bowl with the chopped bacon and half the olive oil. Season well with salt and pepper then tumble together. Arrange an even amount of potato slices and bacon in the base of each well. Spoon over the remaining oil evenly.
Place the tray in the hot oven and bake for 20 - 25 minutes, muddling the potatoes up once during this time.
Meanwhile combine the whole eggs and yolks together with the milk and cream and season with a touch of salt and pepper.
Take the tray from the hot oven and working quickly, sprinkle in a little cheese and chopped parsley over each stack of potatoes. Pour over the custard evenly, it should almost cover the potatoes.
Return the tray to the oven and bake for 12 – 15 minutes or until the tartlets are golden and the custard has risen and set.
Allow to cool for 15 – 20 minutes before eating.
