1

Put the potatoes in pan of cold water and bring to the boil. Cook for 10 minutes until tender. Drain and set aside.

2

Meanwhile, whisk the eggs together with 1 teaspoon cold water and the parsley. Season to taste.

3

Put a small nonstick frying pan over a medium heat and mist with cooking spray. Add the onion and cook for 5 minutes until golden, then transfer to the bowl with the eggs. Fry the bacon in the pan for 1-2 minutes, then add to the egg mixture.

4

Mist the pan with more cooking spray and fry the mushrooms for 2-3 minutes until tender. Add them to the egg mixture, along with the potato, and stir to combine.

5

Mist the pan with more cooking spray, then put the egg and veg mixture in the pan and cook over a medium heat for 4 minutes. Meanwhile, heat the grill to high. Top the frittata with the halved cherry tomatoes and grill for 4-5 minutes, until the egg is set and golden.

6

Leave the frittata to rest for 5 minutes (this makes it easier to slice), then slide it onto a board and cut into 4 wedges. Serve 2 wedges per person.