potato and cherry tomato frittata
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potato and cherry tomato frittata
  • 6 eggs
  • ½ cup (125ml) pouring (single) cream
  • 2 tablespoons chopped flat-leaf parsley leaves
  • sea salt and cracked black pepper
  • 2 tablespoons olive oil
  • 1 sebago (starchy) potato, peeled and chopped
  • 1 red onion, chopped
  • 1 x 250g punnet cherry tomatoes
  • 100g feta, crumbled