Spanish Potato and Tomato Frittata

Instructions

1. 1

   Peel and thinly slice the potatoes. Dice the onion and chop the tomatoes.

2. 2

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.

3. 3

   Add the sliced potatoes and diced onion to the skillet. Cook, stirring occasionally, for about 10-12 minutes until the potatoes are tender and the onion is soft.

4. 4

   Add the chopped tomatoes to the skillet and cook for another 3-4 minutes until the tomatoes are softened.

5. 5

   In a large bowl, beat the 6 eggs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

6. 6

   Pour the beaten eggs evenly over the vegetables in the skillet. Reduce the heat to low and cook without stirring for 8-10 minutes, until the edges are set but the center is still slightly runny.

7. 7

   Preheat the oven broiler. Place the skillet under the broiler for 2-3 minutes, or until the top of the frittata is set and lightly golden.

8. 8

   Remove from the oven, let cool for a few minutes, then slice and serve warm or at room temperature.