This frittata is as good served cold as hot or warm. Recipe by Neven Maguire

Serves 4

Ingredients

2 tbsp olive oil

25g (1oz) unsalted butter

3 Spanish onions, thinly sliced

6 pieces smoked Irish bacon, cut into small lardons

1 tsp fresh thyme leaves

3 garlic cloves, crushed

8 large eggs, beaten

50g (2oz) freshly-grated Parmesan

1 tsp finely-chopped fresh sage

Salt and freshly-ground black pepper

Lightly-dressed green salad, to serve

Method

Heat one tablespoon of the oil and the butter in a large sauté or frying pan. Add the onions and start by cooking over a fairly high heat, stirring constantly until they begin to soften but not brown. Then reduce the heat and continue to cook over a medium heat, stirring frequently so the onions do not stick or brown. They will need about 30 minutes in total to caramelise.

Stir the bacon into the onion mixture with the thyme and garlic five minutes before the end of cooking time and continue to cook until the bacon has begun to sizzle and crisp up. Tip into a large bowl and leave to cool for at least fi ve minutes. Season generously.

Preheat the oven to 180°C/350°F/Gas mark 4. Add the eggs, Parmesan and sage to the onions and stir well to combine. You should have 1.2 litres (2 pints) of mixture in total.

Heat the remaining oil in an ovenproof heavy-based pan, that is about 23cm (9in), in diameter and deep enough to take the mixture. Swirl to coat the sides of the pan evenly, then pour in the egg mixture and cook for six to eight minutes over a low heat to set the bottom and sides.

Transfer the pan to the oven and cook, uncovered, for about 20 minutes until just set, puffed up and lightly golden. Loosen the sides with a palette knife and cut the frittata into wedges and serve warm or cold, straight from the pan. Have a separate bowl of salad on the table and allow guests to help themselves.