Spicy Tomato and Potato Frittata

1Heat the oil (2 tablespoons) in a large skillet over medium heat.

2Add 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 sauté for another 5 minutes until the onion (1 medium) is translucent.

4Stir in the chopped tomatoes (2 medium), salt (1 teaspoon), and chili powder (1 teaspoon). Cook for an additional 5 minutes until the tomatoes (2 medium) are soft and the mixture is well combined.

5In a bowl, whisk the eggs (4 large) until well beaten. Pour the eggs (4 large) over the potato and tomato mixture in the skillet, ensuring even distribution.

6Reduce the heat to low and cover the skillet. Cook for about 10-15 minutes, or until the eggs (4 large) are set and the bottom is golden brown.

7If desired, you can place the skillet under a broiler for 2-3 minutes to brown the top of the frittata.

8Once cooked, remove from heat and let it cool for a few minutes before slicing into wedges.