Cheese and Potato Frittata
16 medium eggs
80g Red Leicester
200g Salad Potatoes
15ml Sunflower Oil
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.