Potato and red onion frittata

A recipe for potato and red onion frittata inevitably reminds of the Mediterranean, right down to feta cheese.

Place the potatoes in a sauce pan of boiling water and boil for approximately 4 minutes, drain and set aside.

In a non-stick frying pan add the oil and then the onions. Sauté over low heat for approximately 4 minutes.

Add the potato slices and then pour the egg mixture over onion and potatoes. Sprinkle the feta cheese over mixture.

Cook over low heat for approximately 4 to 5 minutes. Then place under a hot preheated grill for a further 3 minutes until eggs are set and slightly golden.

Cut into wedges and serve warm or cold with a side salad.