Frittata

Instructions

• Whisk together the whole eggs, half of the grated parmesan, basil, Cornish Sea Salt Lemon & Thyme and pepper in a bowl.
• Part boil the potatoes in boiling salted water for 5-6 minutes, drain well and allow to dry in the pan.
• Heat 3 tbsp of olive oil in a frying pan and add the potatoes and fry, turning, until golden brown all over. Set aside.
• Heat a little more oil in the pan and fry the garlic for 30 seconds, then add the whole tomatoes and fry until the skins begin to split and brown.
• Add the potatoes back to the pan and pour over the egg mixture.
• To make sure the eggs cook throughout, without parts burning, lift up the cooked egg around the edges to let uncooked egg flow underneath. Cook until just set.
• Preheat the grill to medium high, then grill the top of the frittata for about 3 minutes until it sets and becomes golden.
• Scatter with extra basil and serve.