2 large potatoes, quartered
salt and freshly ground black pepper
250 g bacon, chopped
25 g butter
1 red pepper, finely chopped
6 spring onions, finely chopped
125 ml (½ c) grated Cheddar cheese
Preheat the oven to 180 °C. Cook the potatoes in boiling salted water for 20 minutes or until soft. Drain and leave to cool slightly then cut into cubes. Heat a nonstick frying pan, about 20 cm in diameter. Fry the bacon until golden then drain off excess fat. Add the butter, peppers, diced potatoes and half the spring onions and cook for a few minutes over a low heat.
Beat the eggs and add most of the cheese (reserve some for sprinkling on top). Season with salt and pepper. Pour the eggs over the bacon and potato mixture. Stir gently in the pan for a few minutes, allowing the frittata to cook over a very low heat until it begins to set but the surface is still moist surface. Sprinkle the remaining spring onions and cheese over and transfer to the oven for a few minutes until the top has set and the cheese has melted. Cut the frittata into wedges and serve.