Potato, pea and cheddar frittata

Name: Potato, pea and cheddar frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Potatoes, thinly sliced; 20 ml Olive oil; 1 Onions, sliced; 150 g Frozen peas; 8 Eggs; 50 ml Milk; 80 g Cheddar, grated; 2 g Salt; 3 Tomatoes, sliced, to serve; 1 Cucumber, sliced, to serve; 0.5 Lettuce, to serve

A thick, golden egg and potato bake that works hot or cold and is packed with protein.

Ingredients

400 g Potatoes, thinly sliced
20 ml Olive oil
1 Onions, sliced
150 g Frozen peas
8 Eggs
50 ml Milk
80 g Cheddar, grated
2 g Salt
3 Tomatoes, sliced, to serve
1 Cucumber, sliced, to serve
0.5 Lettuce, to serve

Method

Boil the potato slices in salted water for 6 minutes until just tender. Drain well.
Heat the grill to medium-high. Warm the oil in a 24cm ovenproof frying pan and cook the onion for 5 minutes.
Add the potatoes and peas to the pan and spread out evenly.
Whisk the eggs with the milk, most of the cheese and the salt, and pour over the vegetables. Cook on a low heat for 6 to 8 minutes until the edges are set.
Scatter over the rest of the cheese and put under the grill for 4 to 5 minutes until puffed and golden.
Rest for 5 minutes, cut into wedges and serve with the salad.