A delightful and easy-to-make frittata perfect for a hearty breakfast or brunch.
Boil the potatoes in a saucepan until tender, then drain and set aside.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Heat olive oil in a frying pan over medium heat. Add the pancetta and cook until crispy.
Use a non-stick pan to prevent sticking and make cleanup easier.
Add the onion and bell pepper to the pan and sauté until softened.
Stir frequently to avoid burning the vegetables.
Stir in the spinach and cook until wilted.
Add the spinach in batches if it doesn't fit all at once; it will shrink as it cooks.
Spread the cooked vegetables evenly in the pan and pour the beaten eggs over them.
Tilt the pan to ensure the eggs cover all the vegetables.
Season with salt, pepper, and parsley. Let cook until the eggs start to set.
Lower the heat to avoid overcooking the bottom of the frittata.
Sprinkle the cheese over the top and transfer the pan to a preheated grill. Cook until the cheese is melted and bubbly.
Keep an eye on the grill to prevent the cheese from burning.
Remove from the grill, let cool slightly, and serve warm.
Garnish with extra parsley for a fresh touch.
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