|1||potatoes — medium, boiled|
|30 ml||fresh chillies — 573|
|1||onion — finely chopped|
|4||bacon — rindless rashers, finely chopped|
|1||tomatoes — chopped|
|1||avocado — small, cubed|
|3||eggs — extra-large|
|salt and freshly ground black pepper — to taste|
|65 ml||cheddar cheese — grated|
|fresh chives — chopped|
Preheat the oven grill.
Peel and dice the potato.
Heat 10 ml (2 t) of the olive oil in a pan and fry the onion until soft.
Add the bacon and fry until just crisp.
Heat the remaining olive oil in a 25 cm pan and fry the potato pieces until they begin to brown.
Reduce the heat and add the onions and bacon, chopped tomato and finally, the avocado.
Beat the eggs, water, salt and pepper together and pour over the ingredients in the pan.
Sprinkle with the cheese and chopped chives.
Remove the pan from the stove as soon as the egg begins to set along the sides of the pan.
Place under the oven grill for about 1 minute until the egg has set in the centre.
Slice the frittata in half and turn out onto serving plates.
Serve with a salad.