Chard, bacon and fried potato frittata

You can’t make a frittata successfully without finishing it in the oven. Believe me, I’ve tried when I’m in a hurry, or feeling too mean to turn on my great big oven for such a little pan. But the thing is, as a good frittata is quite thick, like a tray-bake, the bottom will be scorched before you’ve fried it long enough to set the egg. And anyway, you won’t have a cheesy brown top. If you’re in