Okay, here goes with the frittata recipe. I’m not even sure if frittata is the correct term. Maybe it should be Spanish omelette? Whatever, it’s just a big old mixture of eggs and stuff and tastes really nice. If you haven’t got any leftover potatoes, peel a large one before you start, slice it into 1cm slices and boil it in salted water. You can basically bung any old stuff into here. I’ve used finely sliced French beans, peppers, chorizo, tomato, sweetcorn… all manner of things before, and they all work really well. Here’s the old favourite though:

1 tbsp oil
1 knob butter
1 large potato, cooked
1 large onion, sliced thinly
1 pack bacon (streaky is best), snipped into small pieces
Handful of mushrooms, sliced
Handful of frozen peas
Couple of handfuls of grated cheese (a mean 200g)
6 eggs

Bung the olive oil in a large frying pan (remember it’s got to fit under the grill so try it first), add the knob of butter and fry the onions and bacon gently until the onions are cooked and the bacon is starting to crisp up. Add the mushrooms and frozen peas and let them cook while you whisk up the six eggs and stir in the grated cheese. Don’t add any salt - there’s plenty in the bacon and cheese. Add pepper if you like though. Pour the egg and cheese mixture into the frying pan, spreading it over the other ingredients, then place your sliced, cooked potato in an aesthetically pleasing pattern on the top (or if you’re me, just throw it in). When the bottom appears cooked, ie if you can lift up the edges and they hold together and seem to be golden, put it under the grill to cook the top, adding a tiny bit more grated cheese if you like.

Cook until golden and bubbling (and firm - give it a shake and if it wobbles leave it a bit longer - nothing worse than cutting through the cheese to find runny egg underneath). Serve with a crisp white Pinot Grigio, a green salad and maybe some garlic bread. Or if you have my children, with baked beans and a slathering of tomato sauce (best not to let them at the Pinot Grigio). Sneakily omitting to mention that the interior of this golden bubbling wonder contains vegetables is, of course, de rigeur.

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