Savory Tomato and Pepper Frittata with Cheese and Potatoes

1.Preheat your oven to 375°F (190°C).

2.In a medium skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften and turn golden brown.

3.Add the chopped onion and bell peppers to the skillet with the potatoes. Cook for an additional 5 minutes until the vegetables are tender.

4.Stir in the diced tomatoes and season with salt and pepper. Cook for another 2-3 minutes until the tomatoes are heated through.

5.In a bowl, whisk the eggs until well combined. Pour the eggs over the vegetable mixture in the skillet, making sure to distribute them evenly.

6.Sprinkle the shredded cheese on top of the egg and vegetable mixture.

7.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is slightly golden.

8.Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired. Serve warm.