Cheesy Tomato and Potato Frittata with Lemon

Instructions

1. 1

   Preheat the oven to 200°C (180°C fan). Peel the potatoes if desired, then cut them into thin, even slices.

2. 2

   Place the potato slices in a saucepan, cover with water, and bring to a boil. Cook for 6–8 minutes, until just tender but not falling apart. Drain thoroughly.

3. 3

   Dice the tomatoes, thinly slice the onion, mince the garlic, grate the cheddar cheese, and finely chop the parsley. Finely zest the lemon, then squeeze out its juice.

4. 4

   Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened.

5. 5

   Add the garlic and cook for 30 seconds. Add the tomatoes and cook for 5–7 minutes, until some of their excess liquid has evaporated.

6. 6

   Arrange the drained potatoes evenly in the skillet and gently combine them with the tomato and onion mixture.

7. 7

   Crack the eggs into a large bowl and whisk until combined. Mix in the lemon zest, 15 ml of lemon juice, half of the parsley, and 90 g of the grated cheddar.

8. 8

   Pour the egg mixture evenly over the vegetables. Cook on the stovetop over medium-low heat for 3–4 minutes, without stirring, until the edges begin to set.