Spinach & Serrano Frittata with a Roasted Pumpkin & Goat's Cheese Salad

What you need for the Frittata

60g peeled potatoes

6 eggs

3 tbsp grated cheddar

70g bacon

1 small onion

1 red pepper

80g mushrooms

2 handfuls baby spinach leaves

100g halved cherry tomatoes

1-2 tbsp rosemary, thyme or similar

What to do with all of it

Parboil the potatoes for 8 minutes. Slice them about 3cm thick and transfer them to a frying pan in a small amount of oil. Fry until browned and slightly crispy. Set aside

Fry the bacon in a small amount of oil and set aside

Finely chop the onion and fry along with chopped pepper and mushrooms. Once softened, set aside

Meanwhile, beat the eggs together and add the grated cheddar, herbs and a pinch of salt and pepper

Now you're ready to get things going.
Put a small amount of oil in a large pan. Add the potatoes and spread out. This forms the base of the frittata. Now add the bacon, followed by the vegetables, cherry tomatoes and then topped off with the egg & cheese mix.

Cook for 10 minutes over a medium heat, then transfer to the grill for 5 minutes.

Once you are happy with the eggy texture on top, remove the pan. Scatter the baby spinach leaves on top and then the serrano ham. This will soften from the heat of the frittata

 What goes into the Roasted Pumpkin & Goat's Cheese Salad?
150g rocket leaves
200g goat's cheese
400g diced pumpkin
50g toasted pine nuts
Olive oil & Balsamic vinegar

What to do with all of it
Pre-heat the over to 200°C
Finely dice the pumpkin and place on a baking tray. swirl sunflower oil on top and roast for 30mins
Place the rocket into a large bowl. Chop goat's cheese into small pieces and scatter on top
Once the pumpkin is crispy and slightly browned, mix it into the salad. 
Scatter pine nuts on top. Dress with olive oil and balsamic to your liking