Potato and tomato frittata
45 mins preparation & cooking
450g (1lb or 4 1/2 cups) waxy new potatoes, scrubbed
4 eggs, beaten
2 tbsp sun-dried tomatoes, chopped
3 tbsp chives, chopped
3 tbsp parsley, chopped
125ml (4.3oz or 1/2 cup) olive oil
Bring a pan of water to the boil and cook the potatoes for 10-12 minutes. Drain them and put aside.
Mix the eggs with the tomatoes and a pinch of salt and pepper. Mix in the chives and parsley.
Cut the potatoes into 1/2cm (1/4 inch) slices and gently stir into the egg mixture. Heat the grill to a medium heat.
Heat the oil in a 25cm (10 inch) frying pan (skillet). After a few minutes, when it is very hot, carefully pour in the egg and potato mixture and turn the heat down a little.
Cook for about 4 minutes, then put under the grill aand continue cooking for a further 3 minutes, or until the eggs are cooked through.
Cut into pie slices and enjoy!