All day breakfast frittata

In a non-stick frying pan, sauté the pancetta in the olive oil for a few minutes. Add the chopped mushrooms and cook a little more, then add the chopped potatoes and stir well. Beat the eggs and add them to the pan. Season with pepper and a little salt. Stir the eggs for a minute, until most of the egg has set, and then turn down the heat and cook for another minute or so. Sprinkle over the grated cheese and put the pan under a hot grill until the cheese is golden and the frittata is set. (Make sure the pan you're using has a metal handle for use under the grill. If it's plastic it will melt!) Serve the frittata in wedges.