Cheddar Cheese and Red Onion Frittata

Number two on my savoury quest is this cheese and onion frittata. A perfect match of strong cheddar and sweet red onion, with potato for added substance. I've never made this before but I was surprised how easy it was. All you have to do is bang all the ingredients in a dish and cook in the oven for 25 minutes, it was great for lunch but you could easily whip it up for dinner if your stuck for inspiration or if you want to use up ingredients left dying in the fridge. You could change the ingredients up to suit the seasons too, making lighter ones for summer and use slightly heavier ingredients in the winter months.


Cheddar Cheese and Red Onion Frittata 
400g Cooled Cooked Potatoes, Sliced
6 Eggs
100ml Whole Milk
1 Red Onion, Sliced into rounds
50g Strong Cheddar Cheese
Salt and Pepper

Line a 20 x 30cm roasting tin with grease proof paper and preheat the oven to 180C, Gas Mark 6.

Beat the eggs and milk in a jug until well incorporated. Add in half of the cheese and stir together. Add in salt and pepper to season.

Place the potatoes on the bottom of the prepared tray in a thin layer. Then pour over two thirds of the egg and cheese mixture. Sprinkle over the red onion and then pour over the remaining egg mixture. Sprinkle over the remaining cheese and place in the oven for 25 minutes.

Take out of the oven and leave to cool completely in the dish before cutting into squares.