Creamy smoked bacon, potato & salad onion frittata

Just 4 ingredients needed for our shortcut to a simple, tasty frittata with smoky bacon and subtly peppery salad onions.

Ingreadient

• 2 bunch Essential Salad Onions
• 200g essential Waitrose smoked British bacon lardons
• 6 Essential Free Range White Eggs
• 300g pack Essential Potato Salad

Step by step

1. Preheat the grill to high. Shred the salad onions, using as much of the green part as possible.
2. 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.
3. 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.
4. Scatter with the remaining onions. Briefly grill to set the top. A leafy salad with mustard dressing goes well on the side.