Cheesy potato and red pepper frittata

• porsi: 4

Bahan-bahan

5 small potatoes, scrubbed

1 tbsp olive oil

1 large onion, chopped

1 red pepper, deseeded and chopped

½ tsp smoked paprika

Salt and black pepper

8 eggs

2 tsp fresh thyme leaves

120g Gouda, cubed

To serve:

Green salad

Crusty bread (optional)

Petunjuk

1 Prick the potatoes 2-3 times with a fork or the tip of a sharp knife. Microwave for 3-4 minutes until just cooked, turning them over halfway through.

2 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Heat the olive oil in a 25-30cm ovenproof pan over a medium-high heat. Cook the onion and red pepper with the smoked paprika and some salt and black pepper for 5-6 minutes until softened.

3 When cool enough to handle, chop the potatoes into 1cm cubes. Add to the pan and turn the heat down to medium. Cover and cook for 4-5 minutes until the potatoes are tender. Add more salt and pepper to taste.

4 Beat the eggs in a jug with the thyme and some salt and pepper.

5 Scatter the pieces of Gouda over the potatoes and vegetables, then pour the eggs over the top. Shake and tilt the pan to make sure the eggs are evenly distributed.

6 Transfer the pan to the oven and bake for 8-10 minutes until the eggs are completely set and beginning to pull away from the sides and a knife inserted in the middle comes out clean. Allow to cool for 2-3 minutes, then slice into wedges.

7 Serve with a green salad and some crusty bread, if desired.