Hearty Tomato and Potato Frittata

1Heat a tablespoon of olive oil in a skillet over medium heat.

2Add the chopped onion (1) and sauté until translucent, about 3-4 minutes.

3Add the diced potatoes (2) to the skillet and cook for about 10 minutes, stirring occasionally, until they are tender and lightly browned.

4Stir in the diced tomatoes (2) and cook for an additional 5 minutes until the tomatoes (2) soften.

5In a bowl, beat the egg (1) and season with salt and pepper.

6Pour the beaten egg (1) over the vegetable mixture in the skillet, ensuring it covers the vegetables evenly.

7Reduce the heat to low and cover the skillet with a lid. Cook for about 5-7 minutes, or until the egg (1) is set and cooked through.

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