Cheese and Potato Frittata


16 medium eggs
300g Onion
150g Sweetcorn
80g Red Leicester
200g Salad Potatoes
15ml Sunflower Oil
10g Parsley


1 Beat the eggs, add the parsley and mix.

2 Chop the parsley.

3 Peel and dice the onions.

4 Defrost the onions.

5 Grate the cheese.

6 Boil the potatoes until cooked and then dice.


1 In a frying pan heat the oil and fry the onions until they start to colour.

2 Add the diced potato and sweetcorn and continue to cook until all items are mixed well together.

3 Remove mixture from pan and place in an oven proof dish.

4 Pour over egg and parsley mix and sprinkle with cheese.

5 Bake at 180 for approx 30 min until set and core temperature is achieved.