Peel the potatoes, cut into thick slices and place them in a saucepan covered in salted cold water for approx. 10 minutes. Turn on heat and simmer until cooked through. Drain, set aside.


In a non stick oven proof pan over medium heat, cook the bacon directly without fat. Cook until crispy, not too much. Remove with slotted spoon, set aside.

Add butter to the same pan mixed with remaining bacon fat, once it foams, throw in the cooked potatoes. Sauté until golden brown. Set aside.

Crack ten eggs in a large mixing bowl, add half the Parmesan cheese (keep some for later) and the ricotta cheese, season with salt and pepper. Mix well.




Add the chives, bacon and sliced (hot is fine) potatoes to the egg mixture and gently mix.


Pour the egg mixture into the pan and gently fold combining all ingredients.


Keep cooking on medium low heat until the edges are set but the centre is still slightly runny.


Sprinkle the remaining Parmesan cheese on top, enough to cover. Place under the broiler (grill) and cook for 4 to 5 minutes until golden brown. (don’t put the rack too close to the element – i.e middle shelf)


Give the pan a tap and a shake to ensure the mixture hasn’t stuck.
Slide straight out from pan.