Potato, Corn & Cheddar Frittata

Cook Time 30 minutes

Servings 4

Ingredients

3 tbsp extra virgin olive oil

4 medium potatoes, cut into 2 cm dice 

1 onion, diced

1 corn on the cob, kernels cut off

6 eggs, whisked

1 cup freshly grated cheddar cheese

Salt and pepper

2 ripe heirloom tomatoes, to serve (optional)

2 fillets of roasted capsicum, thinly sliced 

1 tsp sherry vinegar

Method

Preheat the oven to 180°C and line a slice tin with baking paper.

Cut the tomatoes into bite-sized chunks and place on a serving plate with the capsicum. Season with salt and pepper, toss, then drizzle over the vinegar and a splash of the oil. Leave at room temperature.

Heat the remaining oil in a large frying pan over medium-high heat. Add the potato, toss to coat in the oil and cook for 15 minutes. Add the onion and fry, tossing regularly, for a further 5 minutes until soft and lightly coloured. Remove off the heat, season with salt. Add the corn and toss.

Arrange the potato mixture into a slice tin and sprinkle over the cheese. Pour in the egg mixture. Bake in the oven for 15-20 minutes or until the egg is just set.

Slice the frittata and serve with the tomato salad.