Savory Potato & Tomato Frittata with Fresh Herbs

1.Heat a tablespoon of oil in a non-stick skillet over medium heat.

2.Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they are tender and lightly golden.

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

4.Stir in the diced tomatoes, paprika, salt, and pepper. Cook for another 3-4 minutes until the tomatoes soften.

5.In a bowl, whisk together the eggs, milk, and half of the chopped parsley. Season with a pinch of salt and pepper.

6.Pour the egg mixture over the potato and tomato mixture in the skillet, ensuring it is evenly distributed.

7.Sprinkle the shredded cheese on top of the frittata.

8.Cover the skillet with a lid and cook on low heat for about 8-10 minutes, or until the eggs are set and the cheese is melted.

9.Once cooked, remove from heat and let it cool for a minute. Garnish with the remaining parsley before slicing into wedges.