Spanish Potato and Tomato Frittata

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

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

3. 3

   Heat the olive oil in a large oven-safe skillet over medium heat.

4. 4

   Add the sliced potatoes and cook for about 8-10 minutes, stirring occasionally, until they begin to soften.

5. 5

   Add the chopped onion and cook for another 3-4 minutes until translucent.

6. 6

   Stir in the diced tomatoes, salt, black pepper, and paprika. Cook for 2-3 minutes until the tomatoes soften slightly.

7. 7

   In a bowl, beat the eggs and season with a pinch of salt and pepper.

8. 8

   Pour the beaten eggs evenly over the vegetables in the skillet. Gently shake the pan to distribute the eggs.

9. 9

   Cook on the stovetop for 2-3 minutes until the edges start to set.

10. 10

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.

11. 11

    Remove from the oven, let it cool slightly, then slice and serve warm.