Cut the potatoes into 5 mm wedges. Thinly slice the onion. Cut the bacon into 1 cm widths. Cut the red bell pepper and cheese (for the filling) into 1 cm chunks. Cut the spinach into 5 cm pieces.
Beat the eggs and heavy cream, but don't incorporate air. Mix well. Add the salt and pepper.
Put the potatoes onto a heatproof dish and wrap with plastic wrap. Heat on the "root vegetable course" setting. Saute the onions in olive oil.
Saute the potatoes in a frying pan with olive oil as well. Add the red peppers. Once sauteed, flavor with butter.
Next, add the spinach and the onions from before. Season with salt and pepper and turn off the heat.
Then, begin preheating the oven at 210℃ for 12 minutes (My oven takes only 6 minutes.)
Turn the heat to low and add the eggs. Use a heatproof rubber spatula to scrape at the edges of the frying pan to fold the ingredients in toward the center. When it's about halfway cooked, turn off the heat.
Press the cheese (for the filling) into the mixture from the top, then sprinkle with the topping cheese.
Remove the handle of the frying pan and place the pan onto a baking sheet. Place into the preheated oven and bake.
Keep an eye on it as it bakes. It's ready when lightly browned. Replace the handle on the frying pan, then transfer to a plate. Cut like a cake and serve.
Story Behind this Recipe
I wanted to eat a fluffy frittata. So, I made this by adapting Bill Granger's fluffy scrambled eggs.
It's important to fold the eggs. It's really delicious with black pepper! But, since I have kids, I made it with white pepper. You can also use a 26 cm frying pan; however, it may be hard to get in and out of the oven and may be heavy, so be careful.