Frittata Italian Omelette
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Instructions
Heat the grill.
Heat the olive oil in a non-stick frying pan.
Add the potatoes and saut on a medium heat for about five minutes. Turn the heat down to low.
Whisk together the eggs, spring onions, mint, salt and pepper.
Empty the egg mixture into the pan and mix the potatoes in quickly so that they are evenly distributed.
Leave the mixture to set for five minutes or so.
Place the pan under the grill and leave for several minutes until the top is set.
Remove from the heat and loosen the frittata from the pan. Slide onto a serving plate.
Serve while still hot, or leave to cool.
To take on a picnic, cut into pieces when cold and wrap in silver foil. Store in a fridge until ready to eat.
