RECIPE: HOW TO DO JALAPEÑO, BACON AND CRISPY POTATO FRITTATA

A great way to use up roast potatoes, our Mexican-inspired frittata – with salty bacon and warming chipotle mayo – will feed four for less than £6.

RECIPE JALAPEÑO, BACON AND CRISPY POTATO FRITTATA

650g floury potatoes, such as maris piper, cut into 2-3cm chunks (see Make Ahead and tip)
3 tbsp light olive oil
1-3 fresh jalapeño chillies, finely sliced (see tip)
Finely grated zest and juice 1 large lime
8 large free-range eggs
4 spring onions, sliced
4 tbsp flavoured mayonnaise (we used Gran Luchito Chipotle Chilli Mayo)
Small handful fresh coriander, stalks and leaves chopped separately
175g streaky bacon, roughly chopped
1 small pointed cabbage (or spring greens), roughly chopped
90g cheddar or manchego, cut into small chunks

Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 6 minutes until just tender. Drain and leave to steam dry.
Heat the oil in a roasting tin, add the potatoes and season with salt. Roast for 20 minutes or until golden (see Make Ahead and tip).
Meanwhile, put the chillies in a bowl with the lime zest and juice (see tip). Set aside for a few minutes to pickle.
In a jug, whisk together the eggs, spring onions, pickled jalapeños, mayonnaise and coriander stalks.
Heat a pan or shallow casserole (24-26cm wide across the top) over a medium heat. Add the bacon, fry for 3 minutes, then add the cabbage and cook for around 8 minutes more until softened and golden. Add the roast potatoes and mix well.
Heat the grill to medium-high. Pour the egg mixture into the pan and mix it in. Dot over the cheese and continue cooking on the hob for 5 minutes until just set at the edges. Transfer to the grill and cook for about 5 minutes until set but with a slight wobble. Sprinkle over the chopped coriander leaves to serve.