Cheesy Potato and Tomato Frittata

1Preheat your oven to 375°F (190°C).

2In a large oven-safe skillet, heat the olive oil (2 tablespoons) over medium heat. Add the diced potatoes (2 medium) and cook for about 10 minutes, stirring occasionally, until they are tender and lightly browned.

3Add the chopped onion (1 medium) to the skillet and cook for an additional 5 minutes until the onion (1 medium) is translucent.

4Stir in the halved cherry tomatoes (1 cup) and cook for another 2-3 minutes until they start to soften.

5In a bowl, whisk together the eggs (6 large), black pepper (1 teaspoon), and salt until well combined.

6Pour the egg mixture over the potato and vegetable mixture in the skillet, making sure it is evenly distributed. Cook on the stovetop for about 2-3 minutes until the edges start to set.

7Sprinkle the shredded cheese evenly over the top of the frittata.

8Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and the cheese is melted and bubbly.

9Remove from the oven and let it cool for a few minutes before slicing. Serve warm.