Slice the potatoes about 5mm (1/4 inch) thick and boil for ten minutes, drain and set aside.
Heat a large frying pan over a medium heat and spritz with olive oil spray to coat; roughly chop the bacon and add to the pan. Cook until coloured and just starting to crisp.
Next add the potatoes to the pan and cook for a few more minutes until the potatoes are lightly browned and the bacon is properly crispy.
Whisk the eggs and pour into the pan, stir until they start to cook and then flatten out and leave to set on the bottom.
Meanwhile heat your grill to high.
When the eggs are cooked about two thirds of the way through, grate the parmesan cheese over the top and move the pan under the grill.
Grill for a few minutes until gorgeous and golden brown on top and cooked all the way through.
Serve hot with beans for a casual family tea or cooled with green salad for a more sophisticated choice.
You could use any left over cold boiled potatoes you might have in this dish.
You could also replace the parmesan with a little crumbled goats cheese.
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