Bacon and Potato Frittata with Tomato Relish

Steps

1. Preheat oven to 230°C. Bring a full kettle of water to the boil. Place potatoes in a medium pot and cover with boiling water. Bring to the boil with a lid on. Once boiling, cook for 10 minutes, until just tender then drain.
2. While potatoes cook, whisk together eggs, sour cream, milk and salt in a large bowl then set aside.
3. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat. Dice bacon 2cm. Cook bacon for about 5 minutes, until starting to brown. Reduce pan heat to low and add drained potatoes and corn. Mix to combine and season with pepper.
4. Pour egg mixture over potato and bacon. Evenly dollop over balsamic onions and sprinkle over grated cheese. Transfer pan to middle rack of oven to bake for 15 minutes, until cheese is golden and frittata is cooked through.
5. While frittata bakes, remove core and seeds from capsicum and thinly slice. Roughly tear lettuce. Add capsicum and lettuce to a medium bowl, along with olive oil and vinegar. Toss to combine and season to taste with salt and pepper. Cut bacon and potato frittata into slices.
6. To serve, place a slice of bacon and potato frittata onto each plate and top with a dollop of tomato relish. Serve salad on the side.