Tomato and Potato Frittata

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Peel and thinly slice the potatoes.

3. 3

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.

4. 4

   Add the sliced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they are tender and slightly golden.

5. 5

   While the potatoes are cooking, dice the onion and tomato.

6. 6

   In a bowl, beat the eggs with the salt and black pepper.

7. 7

   Once the potatoes are cooked, remove them from the skillet and set aside.

8. 8

   Add the remaining 1 tablespoon of olive oil to the skillet and sauté the diced onion until it becomes translucent.

9. 9

   Add the diced tomato to the skillet and cook for another 2-3 minutes.

10. 10

    Return the cooked potatoes to the skillet, spreading them evenly.

11. 11

    Pour the beaten eggs over the vegetables in the skillet.

12. 12

    Cook on the stovetop for about 5 minutes, until the edges start to set.

13. 13

    Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and slightly golden on top.

14. 14

    Remove from the oven and let it cool for a few minutes before slicing and serving.