Cheesy Onion & Potato Frittata

Instructions

1. 1

   Whisk the eggs, salt, and chili powder in a bowl. Keep the mixture aside—never taste raw egg, dear.

2. 2

   Heat the olive oil and margarine in a small oven-safe frying pan over medium-low heat. Add the potatoes and onion, cover, and cook for 10–12 minutes, turning occasionally, until the potatoes are tender and lightly golden.

3. 3

   Spread the vegetables evenly in the pan and pour the eggs over them. Cook gently for 3–4 minutes, until the edges begin to set.

4. 4

   Sprinkle the Emmental over the top. Transfer the pan to a preheated 200°C/400°F oven and bake for 7–10 minutes, until fully set and lightly golden.

5. 5

   Measure the center with a food thermometer; the frittata must reach at least 71°C/160°F. Rest for 2 minutes before slicing and serving.