Watercress, potato & bacon frittata

1. Cook the potatoes in a pan of boiling salted water for 10 mins or until tender. Drain and slice.
2. Heat the oil in a non-stick frying pan, add the bacon and onions and fry for 3-4 min until beginning to brown. Add the sliced potatoes and cook for a further 5 mins. Add the watercress to the pan and continue to cook for 2 mins, stirring until it has wilted.
3. Beat the eggs with a little salt and plenty of ground black pepper. Pour the mixture into the pan and cook, stirring for 1 min, until most of the egg has set. Shake the pan to level the surface and cook for a further 2 mins.
4. Sprinkle the cheese over the top of the frittata and cook under a hot grill for 2 mins until the cheese has melted and the top is golden brown. Serve in wedges with tomato salsa and a watercress salad.

Cook's tip:

This tasty supper dish is also great served cold in lunchboxes or on picnics. If preparing for vegetarians, omit the bacon and replace with 1 large sliced red pepper, adding 1tbsp more olive oil to the pan.