Sun-blush tomato, courgette and Fontina cheese frittata

Method

1. Boil the potatoes for 12-15 minutes, until just cooked. Drain, cool under cold running water, then peel and roughly slice.
2. Take 2 tablespoons of oil from the tomatoes and heat in a 23cm non-stick frying pan. Add the onion and courgette and cook over a medium heat, stirring, for 5 minutes. Layer the potato slices, cheese and tomatoes over the top and season well.
3. In a jug, beat the eggs with most of the parsley. Season, then pour evenly into the pan – you don’t want it more than three-quarters full, as the egg will rise. Cover (a plate will do) and cook on a low heat for 15 minutes or until the egg is just set. Tilt the pan during cooking, to tip the runny egg to the edge. Top with the remaining parsley, cut into 4, and serve with salad and crusty bread.
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