1
Heat a non-stick frying pan and add in the oil. Add the onions and cook until golden.
2
Tip in the cooked potatoes and pancetta and fry together to colour the potatoes and cook the pancetta.
3
Meanwhile gently whisk the eggs together and season with salt and pepper.
4
Spread the vegetables in the pan out evenly and pour over the egg mixture. Add the tomatoes and scallion and gently ease around the edge with a palette knife.
5
Cook for a minute or two to set the bottom, then put under a preheated grill to cook the top. Sprinkle over the grated cheese which will melt in the heat.
6
To serve: dress the arugula with the oil and balsamic. Serve with a wedge of the frittata.

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Nutrition Facts
Serving Size 1 (586g) Recipe makes 2 servings The following items or measurements are not included below: 2 1/2 ounces pancetta 1 tablespoon balsamic vinegar
Calories 771
Calories from Fat 380		(49%)
Amount Per Serving		%DV
	Total Fat 42.3g	65%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 18.8g
	Polyunsaturated Fat 10.6g
	Trans Fat 0.0g
Cholesterol 437mg		145%
Sodium 380mg		15%
Potassium 2027mg		57%
Total Carbohydrate 75.4g		25%
	Dietary Fiber 10.0g	40%
	Sugars 8.7g
Protein 25.2g		50%
Vitamin A 839mcg		16%
Vitamin B6 1.4mg		67%
Vitamin B12 1.4mcg		23%
Vitamin C 81mg		135%
Vitamin E 5mcg		19%
Calcium 229mg		22%
Iron 5mg		31%
detailed view... how is this calculated?

Bubble and Squeak Frittata