Potato and Cheese Frittata

Ingredients

• 400 g waxy potatoes
• 1 onion
• 2 red bell peppers
• 4 tbsp olive oil
• 150 g goat cream cheese
• 6 Eggs
• 4 tbsp heavy cream
• Salt
• Pepper (freshly ground)
• chive curls (for garnish)

Instructions

1. 1.

   Peel, wash, and slice the potatoes into about 5 mm thick rounds. Peel and cut the onion into strips. Wash, halve, deseed, peel (best with a vegetable peeler), and slice the bell peppers into wide strips.

2. 2.

   Cook the potato slices in hot oil in a non-stick skillet covered for about 10 minutes, turning occasionally. Add the onions and peppers and cook for another 4-5 minutes.

3. 3.

   Slice the cheese into rounds.

4. 4.

   Preheat the oven to 180°C (356°F) fan‑forced. Line an ovenproof pan or baking dish with parchment paper.

5. 5.

   Whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the potatoes, peppers, and cheese in the pan, then bake for about 25 minutes until golden brown.

6. 6.

   Sprinkle with chives before serving.