You can use leftover Roasted Potatoes OR Chips to cook this Frittata. Today I boiled 2 Potatoes. I always add some Flour to the mixture, so that it cooks better in the rice cooker. If you are going to purchase a rice cooker, I recommend to invest a little more money and get one has ‘Cake’ setting. Food preparation would become so much easier.


4 Servings


2 Potatoes *300 to 400g
Salt for cooking Potatoes
15g (1 tablespoon) Butter OR Oil
1 Onion *finely chopped OR thinly sliced
1 clove Garlic *finely chopped
100g Bacon *cut into small pieces
4 Eggs
1/2 cup Self-Raising Flour
1/2 teaspoon Salt *alter the amount depending on the saltiness of the Bacon
Ground Black Pepper as required
1/2 to 1 cup shredded Tasty Cheese (Cheddar) *OR Cheese of your choice

  1. Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
  2. Peel Potatoes, cut into small cubes, cook in salted water until just soft enough, then drain. *Note: If you use already cooked Potatoes, just cut them into small pieces.
  3. Melt Butter in a frying pan over medium heat, cook Onion, Garlic & Bacon until Onion is soft.
  4. Combine Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl. Add Onion & Bacon mixture, Potato and shredded Cheese, and mix to combine.
  5. Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
  6. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.
  7. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes for my rice cooker to cook it.