The cheesy potato and mixed vegetable frittata is the kind of dish that uses what’s already in your cupboard. A few potatoes, a tin of mixed vegetables, and some eggs are all it takes to create a meal the whole family will love. It only takes about 40 minutes from start to finish, with most of that time being hands-off. Recipe compliments of Rhodes Quality.

Serves: 4 | Prep time: 10 minutes | Cooking time: 30 minutes

Ingredients

• 2 medium potatoes
• 30 ml (2 Tbsp.) olive oil
• 1 small onion, chopped
• 1 clove garlic, crushed
• salt and freshly cracked black pepper
• 45 ml (¼ cup) flat-leaf parsley, chopped
• ½ x 410 g can Rhodes Quality Tomato Italian Style
• 1 x 410 g can Rhodes Quality Mixed Vegetables, drained and rinsed
• 125 ml cheddar cheese
• 6 eggs, lightly beaten
• 80 ml Fresh chopped tomatoes (to serve)

Method

1. Peel and chop the potatoes into even sized cubes.
2. Boil the potatoes in salted water, until just tender.
3. Heat the oil in a large saucepan and fry the onions until tender.
4. Add the garlic and fry for a few minutes more.
5. Add the parsley and Rhodes Quality Tomato Italian Style.
6. Add the potatoes and the Rhodes Quality Mixed Vegetables.
7. Simmer to bring to the heat.
8. Season to taste and set aside.
9. In a large bowl whisk together the eggs and the cheese.
10. Season well with the salt and black pepper.
11. Pour the egg mixture over the vegetables.
12. Stir gently until the eggs just begin to set at the bottom.
13. Stop stirring and cook the frittata over medium heat.
14. Once the eggs are almost set, place the pan under a grill that has been preheated to hot.
15. Grill for a few minutes until the top of the frittata is set. Serve hot.