Just 4 ingredients needed for our shortcut to a simple, tasty frittata with smoky bacon and subtly peppery salad onions.
- Prepare5 mins
- Cook20 mins
- Total time25 mins
Preheat the grill to high. Shred the salad onions, using as much of the green part as possible.
Gently cook the lardons in a medium frying pan for 10 minutes, until golden and crisp. Meanwhile, beat the eggs in a large jug, then beat in the potato salad. Tip the lardons onto kitchen paper, leaving a little fat in the pan.
Return the pan to the heat with most of the onions for 4-5 minutes, or until softened. Pour in the egg and potato mix, stirring occasionally. Once setting, fold in the lardons.
Scatter with the remaining onions. Briefly grill to set the top. A leafy salad with mustard dressing goes well on the side.