I whipped this up for lunch today for lunch with a friend, it is quick, easy, delicious and perfect as a hot lunch now the cold weather is starting to settle in.
2 large potatoes, peeled and quartered
6-8 strips of streaky bacon chopped into small pieces
2 tablespoons olive oil
4 tablespoons of chives finely chopped
2 tablespoons cream or full fat milk
100 grams Cheddar cheese, grated
Salt and pepper to season
Cook the potatoes in boiling salted water for 20 to 25 minutes or until cooked through. Drain and leave to cool slightly before cutting into cubes. (I did this the night before to make things quicker at lunch time).
Pre-heat your oven grill to 180°C.
Heat a large non-stick frying pan. Pour olive oil into pan. Fry the bacon until golden.
Add the diced potatoes and cook for a few minutes over a medium heat.
Beat the eggs, adding half the Cheddar and half the chives. Season with the salt and pepper.
Pour the eggs over the bacon and potatoes. Stir gently in the pan for a few minutes, allowing the frittata to cook over a medium-low heat until it begins to set, leaving a moist surface.
Sprinkle the remaining chives and Cheddar on top and warm under the grill until the top has set and the cheese melted.
Remove from the oven and allow to cool in the pan for 10 minutes before cutting the frittata into wedges to serve.