Jalapeño, bacon and crispy potato frittata

Method

1. 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.
2. 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).
3. Meanwhile, put the chillies in a bowl with the lime zest and juice (see tip). Set aside for a few minutes to pickle.
4. In a jug, whisk together the eggs, spring onions, pickled jalapeños, mayonnaise and coriander stalks.
5. 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.
6. 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.