Courgette Frittata

Ingredients

• 200g potatoes, cut into small cubes
• 2 tbsp olive oil
• 1 large courgette, finely sliced
• 1 medium onion, finely sliced
• 2 cloves garlic, finely chopped
• 50g vegetarian cheddar cheese, grated
• 5 large free-range eggs
• 2 tbsp flat-leaf parsley, chopped
• ¼ tsp smoked paprika
• Salt and black pepper, to taste

Method

1. Preheat your oven to 190°C / gas mark 5.
2. Line an 18cm ceramic flan dish with baking parchment.
3. Parboil the potatoes for 10 minutes, then drain and dry thoroughly.
4. Heat 1 tbsp of oil in a large frying pan and saute the courgette and onion for 10 minutes until golden.
5. Add the garlic and potatoes and cook for a further 5 minutes.
6. In a large bowl lightly beat the eggs with the parsley and paprika, season if desired. Mix in the courgette mixture and turn into the lined flan dish.
7. Bake for 25-30 minutes or until set.
8. Allow to cool for a few minutes then lift out using the baking parchment then cut into wedges or cubes. Can be served hot or cold.