Ingredients
- 300 g new potatoes
- 1 red onion
- 250 g cherry tomatoes
- 100 g frozen peas
- 4 eggs
- 125 ml cream
- 100 g feta
- 2 tbs flat-leaf parsley
- Olive oil
- Salt and pepper to taste
Preparation
Step 1
Pre-heat the oven to 180ᵒC. Wash and cut the potatoes and cook for around 15 minutes until al dente. Let the potatoes cool and then cut into thin slices.
Step 2
Now prepare the other vegetables. Rinse the cherry tomatoes and let the peas defrost. Chop the onion and finely chop the flat-leaf parsley.
Step 3
Whisk the eggs in a bowl adding the cream, parsley, salt and pepper. Mix well.
Step 4
Heat some of the olive oil in a large frying pan. Make sure to use an ovenproof pan. Add the potato slices and onion and bake for 5 minutes. Stir everything regularly.
Step 5
Pour the egg mixture over the potatoes. Scatter the peas, cherry tomatoes and crumbed feta over the top. Bake for a few minutes and then move the pan to the oven. Let it cook until the egg is set.
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