My next-door neighbour keeps chickens and when they’re feeling productive, she very kindly brings me a half-dozen round. This pancetta frittata is a very simple thing to make but you do need really good ingredients so this is perfect for such super-fresh, free-range eggs.  The onions are slowly cooked in olive oil so they become soft and caramelised but not burnt or browned, the middle should be softly set and the pancetta topping adds a lovely crisp texture. I serve it with a tomato salad dressed with a little salt, sherry vinegar and olive oil and a simple green salad.

• 6 free-range eggs, beaten and seasoned with a couple of pinches of pepper
• 2 large onions, peeled and thinly sliced
• 2 tablespoons of light olive oil
• 1 large potato, peeled and very finely sliced, preferably using a mandolin
• 1 pack of pancetta slices, chopped into 2cm wide pieces (I use Sainsbury’s Taste the difference)
• Paprika
• Salt

To make…

• Heat the oil in a large non-stick frying pan with rounded edges so that it’s easy to turn out.
• Gently cook the onions with a pinch of salt for about 15 minutes until they start to soften and then add the potatoes and mix them in so they get coated with oil too. Cover and leave to cook for about 10 minutes so the potato cooks through a well.
• Pour over the beaten eggs and wiggle the pan so the egg works its way in-between all the layers. Leave to cook through for a few minutes. The onions will caramelise on the base as the egg cooks through.
• Fry the pancetta in a separate frying pan until crisp and then scatter the pieces evenly over the egg mixture.
• Cover for a few minutes more until the egg mixture looks cooked on top.
• Once it’s cooked through, slide it onto a serving plate. Dust with paprika, serve warm, cut into slices.

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