Potato, spring onion and cheese frittata
- 2 tbsp Virgin Olive Oil
- 400g new potatoes, sliced and cooked
- 4 eggs, beaten
- 4 spring onions, finely sliced
- 1 bunch dill, roughly chopped
- 25g cheddar, grated
In a small, non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until they begin to crisp - this should take about eight minutes.
In a bowl, whisk together the eggs, spring onions, dill and some seasoning. Heat the grill.
Tip the eggs into a frying pan, mix quickly, lower the heat, then sprinkle the cheese over. After about eight minutes, once the top side has almost set, pop under the grill for 2 - 3 minutes or until firm and golden. Slide out of the pan.
Eat straightaway, or cool quickly and chill.