Spinach, Red Onion and Bacon Frittata

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Ingredients

• 750g new potatoes, peeled
• 1 tablespoon corn oil
• 1 medium red onion, thinly sliced
• 175g smoked bacon, rind removed and chopped
• 75g fresh spinach leaves, washed thoroughly
• 6 large eggs
• 125g mature Cheddar cheese
• 1 teaspoon dried mixed herbs
• Freshly ground black pepper
• Salt

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Method

1. Cook the potatoes in boiling salted water until tender.
2. Cool and cut into 5mm thick slices.
3. Heat the oil in the frying pan over a medium heat.
4. Add the onions and bacon, fry until both are cooked.
5. Add the potatoes with the torn spinach leaves.
6. Cook, stirring, until the spinach is just beginning to wilt.
7. Beat the eggs, add three quarters of the cheese, the herbs and plenty of seasoning.
8. Pour over the ingredients in the pan easing the eggs evenly through the mixture.
9. Cook over a low heat for 4-5 minutes until the side edges are set - a spatula can be slid under the edge to check.
10. Remove from the heat and sprinkle the remaining cheese over the top.
11. Place under a pre-heated grill and cook until the top is pale golden brown.
12. Leave to rest in the pan for 2-3 minutes.
13. Using a spatula, ease around the edge then by shaking the pan gently slide the frittata on to a hot serving plate, keeping the grilled side uppermost.
14. Cut into wedges and serve with a crisp salad.

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