Potato and Tomato Frittata Roll-Ups

1.Preheat your oven to 190°C (375°F). Lightly grease a 10x15 inch jelly roll pan or a standard rimmed baking sheet. Line the pan with parchment paper, allowing some overhang for easy removal.

2.Prepare the potatoes: In a small skillet, heat the olive oil over medium heat. Add the thinly sliced potatoes and sauté for 8-10 minutes, stirring occasionally, until they are tender and lightly golden brown. Season lightly with salt and pepper. Set aside.

3.Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and slightly frothy.

4.Assemble the base: Arrange the sautéed potato slices evenly across the bottom of the prepared baking sheet, overlapping them slightly to create a continuous layer. Distribute the halved cherry tomatoes evenly over the potatoes.

5.Pour the egg mixture carefully over the potatoes and tomatoes, gently tilting the pan to ensure the egg fills all gaps and covers the vegetables completely.

6.Bake for 15-18 minutes, or until the frittata is set, lightly puffed, and the edges are just beginning to pull away from the sides. It should spring back lightly when touched.

7.While the frittata bakes, melt the butter in a small pan and toss in the chopped basil. Cook for 30 seconds until fragrant. Set aside.

8.Remove the frittata from the oven. Immediately sprinkle the grated Parmesan cheese evenly over the hot surface. Let it cool in the pan for 5 minutes.

9.Using the parchment paper overhang, carefully lift the entire frittata onto a cutting board. Brush the surface lightly with the basil butter.

10.Starting from one of the long edges, tightly roll the frittata into a log, similar to a jelly roll. Wrap the log tightly in plastic wrap or aluminum foil and let it rest at room temperature for 15 minutes to help it hold its shape.

11.Once cooled and set, slice the roll into 1-inch thick rounds (roll-ups). Serve immediately or chill for later use.