Preparation time: 5 minutes
Cooking time: 25-30minutes

350g (12oz) new potatoes
1 tbsp olive oil
4 rashers back bacon, trimmed and sliced
1 onion, sliced
1 (85g) pack watercress, roughly chopped
6 eggs,
50g/2oz mature Cheddar cheese, grated
To serve: tomato salsa and salad

Cook the potatoes in a pan of boiling salted water for 10 minutes or until tender. Drain and slice.

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 minutes. Add the watercress to the pan and continue to cook for 2 minutes, stirring until it has wilted.

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 minutes.

Sprinkle the cheese over the top of the frittata and cook under a hot grill for 2 minutes until the cheese has melted and the top is golden brown. Serve in wedges with tomato salsa and a watercress salad.

Cook's tip:

These 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.