Potato and pepper frittata

Seed and chop the peppers; chunk the cooked potatoes.

Beat 12 eggs in a bowl and set aside.

Cook sliced bacon in olive oil over medium heat until almost crisp, rendering the fat.

Add the peppers and cook on medium about 3 minutes, until softened but not falling apart.

Turn off the heat, tilt the pan and wipe out most of the oil with paper towel, leaving a little.

Season with a pinch of pepper flakes, a pinch of marjoram, salt and pepper.

Heat back to medium, add the potatoes and warm through, a couple of minutes.

Pour in the eggs and stir with a spatula like scrambled eggs, scraping the bottom and folding over, until very soft, runny scrambled eggs.

Turn off the heat, scatter the feta on top and poke a little down into the eggs.

Broil on high about 5 minutes, until set and browned on top.

Slice into wedges; serve hot or warm.

Optional: toss sliced cherry tomatoes with salt, pepper, a few drops of extra virgin olive oil and fresh oregano to serve alongside.