Name: Potato,pea and bacon frittata recipe
Cook time: 30 min
Yield: 2-3
Cuisine: Italian
Ingredients: 150 g potato,peeled; 150 g peas; 1 tsp olive oil; 4 rindless bacon rashers,chopped; 6 eggs; 2 tbsp flat-leaf parsley leaves; sea salt and pepper

Jill Dupleix's potato,pea and bacon frittata.Marina Oliphant

Time:<30 minsServes:2-3

Cook some potato and peas beforehand,and you can throw everything into the one pan to cook into a simple but satisfying frittata. Serve with a fresh tomato salad or strew with cherry tomatoes,quickly pan-fried until soft and juicy.

Ingredients

150 g potato,peeled
150 g peas
1 tsp olive oil
4 rindless bacon rashers,chopped
6 eggs
2 tbsp flat-leaf parsley leaves
sea salt and pepper

Method

Cut the potato into 1 centimetre cubes and cook in simmering salted water for 12 minutes or until just tender. Add the peas and cook for 1 minute,then drain well. Cook the bacon in a medium frying pan over gentle heat,turning occasionally,until browned.
Lightly whisk the eggs in a bowl with the parsley,sea salt and pepper.
Add the potatoes and peas to the bacon,tossing to coat,then pour the egg mixture on top. Cook gently for around 8 minutes or until golden underneath but still a little runny on top. You can either finish the cooking under the grill (wrap the handle with foil to avoid burning),or turn the frittata out onto a warm platter and slide back into the pan for another minute. To serve,slide onto a warm platter and cut into wedges.