Slice 1 medium brown onion or 3 eschallots thinly and saute in pan until starting to soften.
Add 5 large potatoes, peeled and sliced thinly, and cook on low heat, turning the potatoes. Add salt and pepper.
Get tired of this, take the onions and potato out of the pan and microwave them on high for 3 mins with a little water. Return to pan.
Add a chopped, roasted capsicum and its juices and about 10 cherry tomatoes, halved. Top with 3 rashers cooked bacon, sliced.
Add a couple of handfuls of spinach leaves. Add more pepper.
Then add about 1 1/2 tbsp sherry vinegar and 2 tbsp white wine. Put a lid on the pan and let it cook for a few minutes.
Add several pieces of cooked short cut bacon and top with grated parmesan cheese.
Cook a little longer and then finish it off in the oven under the grill.
Top with parsley and Mexican-style chilli sauce. This was the best frittata I've ever made!