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1
Heat half the olive oil in a non-stick frying pan.
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2
Cook onion, bacon and garlic, stirring, until onion is soft.
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3
Add potato and cook, stirring for about 10 minutes or until tender.
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4
Transfer the potato mixture to a medium bowl, clean the frying pan.
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5
Coat the inside of the pan with the remaining oil and return the potato mixture to the pan.
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6
In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture.
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7
Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
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8
Place frittata under a hot grill (broiler) until set and top is browned.
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9
Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.
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10
Not suitable to freeze nor microwave.
