Jays Frittata

Serves 4

8/10 Eggs ( depending on size) whisked together
1 Pound  potato's cooked potatoes cut into  roughly 1/2 inch pieces
1 Large onion or 2 medium Chopped 
150 ML Peas cooked
A few sun dried tomatoes cut into inch long strips
1/2 Tablespoon rosemary stripped from stems.
Oil for Cooking
 
Method
 

1. Slowly fry onions until transparent
2. Add potatoes to the pan with the onions and fry until slightly coloured
3. Then take the pan of the heat and add peas, tomatoes and rosemary
4. Put the pan back on the heat and tip in egg mixture cook until mixture looks set
but not rubbery
5.Then pop under the grill to very slightly brown
6.Cut to required amount of slices and serve straight away on warm plates

 
Could be served with fresh beetroot or salad.

We recommended a rich full bodied Chardonnay such as Marks and Spencer White Bergundy (£6.29)