2 Tbsp Olive Oil
1 Medium red onion finely sliced
2 Large waxy potatoes
6 Eggs beaten
3 oz Cheddar or Gouda cheese, grated
1 oz Garden peas
1 Red pepper de seeded and thinly sliced
Sprinkling of mixed herbs
Wash and peel the potatoes, cut into cubes approx 1cm square, (if using organic potatoes there is no need to peel) boiling for between 5-10 minutes until tender. Rinse potatoes and set aside.
Thinly slice Red onion and Red pepper. Heat olive oil in a non-stick frying pan and slowly cook red pepper and onions for 10 minutes until soft. Add garden peas then beaten eggs. Mix in grated cheese, cooked potatoes and herbs. Make sure the mixture is evenly distributed in the pan and cook gently for 8-10 minutes until the under side is firm. Turn Frittata up side down onto a plate and then slide the uncooked side back into the pan and cook until set. You can keep the frittata warm in the oven until required.