Bubble and Squeak Frittata

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 large potatoes, cooked and diced
• 2 12 ounces pancetta, cubed
• 4 eggs
• 6 sun-dried tomatoes, roughly chopped
• 2 scallions, finely sliced
• 1 ounce sharp cheddar cheese, grated
• arugula
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

1. Heat a non-stick frying pan and add in the oil.
2. Add the onions and cook until golden.
3. Tip in the cooked potatoes and pancetta and fry together to colour the potatoes and cook the pancetta.
4. Meanwhile gently whisk the eggs together and season with salt and pepper.
5. Spread the vegetables in the pan out evenly and pour over the egg mixture.
6. Add the tomatoes and scallion and gently ease around the edge with a palette knife.
7. Cook for a minute or two to set the bottom, then put under a preheated grill to cook the top.
8. Sprinkle over the grated cheese which will melt in the heat.
9. To serve: dress the arugula with the oil and balsamic.
10. Serve with a wedge of the frittata.

vegetable oil, onion, potatoes, pancetta, eggs, tomatoes, scallions, cheddar cheese, arugula, olive oil, balsamic vinegar

Taken from www.food.com/recipe/bubble-and-squeak-frittata-301171 (may not work)