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We love to cook frittatas as a weekend brunch using left over potatoes. Delicious hot or cold.

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients:

• 8 large free range eggs
• 4 medium sized potatoes – cooked, peeled and cubed
• 8 cherry tomatoes, halved 
• 3 spring onions 
• 75g feta cheese
• 100g grated red cheddar and mozzarella
• 1 tbsp olive oil 
• 25g butter
• salt and ground black pepper
  

To Cook:

1. In a large bowl beat the eggs with a whisk.
2. In a large pan heat the butter and olive oil, add the cubed potatoes and cook gently for about 5 minutes. Add salt and pepper to the egg mixture, add the spring onions, chopped tomatoes, and crumble in the feta cheese.
3. Pour this mixture into the pan and cook over a low to medium heat. After about 10 minutes the frittata will begin to set.
4. Sprinkle the top with cheddar and mozzarella.
5. Remove from heat and place under a moderate grill for 10 minutes or until cooked on top.
6. Can be enjoyed hot or cold, whichever you prefer.

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