- 250 g frozen mixed peppers
- 800 g potatoes, peeled and halved
- 150 g smoked bacon lardons
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and finely chopped
- 9 eggs
- 150 g frozen peas
- 0.5 iceberg lettuce, torn
- Black pepper, to season
Defrost the mixed peppers for 1 hour, then pat the peppers dry with kitchen paper. Preheat the oven to 200°C, fan 180°C, gas 6.
Simmer the potatoes in a pan of boiling water for 10 minutes, then drain and leave to cool slightly before slicing thinly.
Meanwhile, heat a 25cm non-stick ovenproof frying pan, then add the bacon lardons and dry-fry for 5 minutes, until browned. Remove using a slotted spoon and set aside. Add the onion and garlic to the pan, and fry in the remaining bacon fat for 5 minutes until softened. Add the defrosted peppers and heat through. Stir through the lardons, then transfer to a bowl.
Lightly beat the eggs and add to the bowl and then carefully fold in the potatoes and peas and mix together. Pour the frittata mixture into the frying pan and cook over a low-medium heat for 8-10 minutes. Transfer to the oven and bake for 20-25 minutes. Slice and serve with the torn lettuce.