Tomato Potato Frittata

Ingredients: 

• 2-3 roma tomatoes

• 1 yukon gold potato

• 1 dozen eggs

• ½ cup good melting cheese of choice 

• ¼ cup cream or ½ & ½ 

• 2 tablespoons Canola oil 

• Salt 

• Pepper

• Garlic gran

• Onion gran

• Paprika

• Red pepper flakes 

• Parsley 

• Chives

Instructions:

1. Preheat oven to 350* 

2. Cut potato into desired size pieces, I go for pieces that are ¾” around approx 

3. In a cast iron pan heat oil over med heat and add potato until potato is carmelized on one side and mostly softened through, 10-15 mins

4. Sprinkle a dusting of each spice over potatoes 

5. Cut one of the tomatoes and add to the potatoes for the last couple minutes to cook some of the water out and turn off heat 

6. Slice the other tomato into very thin pieces and set aside 

7. In a bowl whisk eggs together until all yolks are broken up and fully mixed into whites

8. Add cream and mix until well mixed again

9. Pour eggs into pan with potatoes and tomatoes, do not touch the eggs at all at this point they will start to cook in the still hot pan

10. Add the cheese to the top in an even layer and set the slices of tomato on the top of that arranged in a circle 

11. Bake in the oven for around 30-40 minutes until there is only the slightest wobble in the middle. 

12. Remove from oven and garnish liberally with parsley and chives