- 500 g loose white potatoes, scrubbed and sliced into half-rounds
- 6 rashers unsmoked back bacon, trimmed and roughly chopped
- 6 large free-range eggs
- 100 ml semi-skimmed milk
- 200 g young spinach
- 50 g grated mature cheddar
- 120 g bag baby leaf sweet bistro salad
In a large pan of boiling water, cook the sliced potatoes for 5-10 minutes until just tender. Drain and set aside.
Meanwhile, heat a 22cm oven proof frying pan (with a lid) and cook the bacon pieces for 5 minutes until starting to brown. Discard the excess fat and set the bacon aside.
Put the beaten eggs, milk, spinach, spring onions, cooked potato and bacon in a large bowl and stir to combine.
Pour the frittata mixture into the frying pan, cover with the lid and cook over a medium-low heat for about 10 minutes - as it steams, the spinach will wilt into the egg mixture. Preheat the grill to medium.
Remove from the heat and scatter the grated cheddar over the top. Put the pan under the grill and cook for 10 minutes until set and golden. Serve with the salad.
Top tip: For the ultimate speedy shortcut, drain and slice a 560g tin of peeled new potatoes, and use in place of the loose potatoes.
Make it veggie: Try swapping the bacon for 200g sliced mushrooms, fried in a little vegetable oil.