This frittata tastes delicious while still warm at dinner, but is also the perfect next day lunchbox fare because it’s just as nice cold. There’s no reason why eating healthily should be hard to do!
- 1 tablespoon sunflower oil
- 7 baby potatoes, sliced into bite-sized chunks
- 1 regular onion, thinly sliced
- 1 large red pepper, sliced into thin strips
- 6 medium free range eggs
- 50ml whole milk
- 1 pinch of salt and pepper
- 60g cheddar cheese, grated
- 1 ball fresh mozzarella, torn into pieces
Heat the oil to a medium temperature in a large non-stick frying pan. Put the potatoes into the fry pan and stir. Turn the heat down to medium-low and allow them to cook through slowly for 15 minutes, turning occasionally.
Then add the onions and increase the heat to medium-high, cook until the potatoes and onions are golden brown. This should take a further 5-7 minutes.
Take a large bowl, crack in the eggs, pour in the milk, and stir with a fork. Add your salt and pepper and stir once again. Pour the hot ingredients (potatoes and onions) along with the sliced peppers into the bowl. Stir so that all are coated in the egg mixture and return this to the frying pan.
Cook on the hob at a medium heat until the outside edges of the frittata begin to change colour and texture (they will turn paler).
Cover the top of the frittata with the grated cheese and torn mozzarella.
Heat a grill to high and carefully lift the frying pan under the grill to cook it from the top down, until the cheese is golden brown and the frittata is cooked through. I recommend serving your frittata with a fresh green salad and tomatoes with crusty baguette on the side.
Disclosure: This recipe was originally developed for Tesco Ireland in May 2016 for use in their online and print communications.