• 650 g new potatoes, scrubbed
  • 1.5 tbsp olive oil by Sainsbury's
  • 200 g be good to yourself bacon medallions, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 50 g mature Cheddar cheese by Sainsbury's
  • 6 medium British free-range Woodland eggs, beaten
  • 75 g watercress
  • 120 g bag Sainsbury's bistro salad, to serve


  1. 1

    Put the potatoes in a pan of cold water, bring to the boil, then simmer for 10-15 minutes. Remove from the heat, drain, then run under cold water until cool enough to handle. Cut into chunks and put in a large bowl.

  2. 2

    Meanwhile, heat half a tablespoon of the olive oil in a 23cm frying pan and cook the bacon for 3-4 minutes. Add the onion and garlic and cook for a further 5 minutes. Put into the bowl with the potato chunks. Grate in the cheese and add the eggs and half the watercress. Mix to combine and season with black pepper.

  3. 3

    Heat the grill to high. Heat the remaining oil in the same frying pan, then pour in the frittata mixture and cook over a low heat for 15-20 minutes. Put under the grill for a further 5-10 minutes until fully set, then serve sliced with the remaining watercress and bistro salad.

Nutritional Details

Each serving provides
  • Energy 1578kj 377kcal 19%
  • Fat 16.6g 24%
  • Saturates 6.3g 32%
  • Sugars 4.8g 5%
  • Salt 3.0g 50%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

8.5g carbohydrate 1.3g fibre 8.5g protein

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