Ingredients:

• cooked potatoes
• onions
• peppers (diced) or other vegetables such as courgettes, spinach, broccoli
• eggs
• grated cheese
• olive oil
• fresh herbs (parsley, chives)
• salt and pepper

Anti-waste tips:

• Use leftover cooked potatoes
• Use leftover vegetables
• Use leftover cheese

Preparation:

Cut the cooked potatoes into slices. In a large ovenproof frying pan, heat the olive oil and fry the onions over medium heat until translucent. Add the peppers and other vegetables to the pan and fry for 5 minutes, until tender. Add the potato slices to the pan, mix with the vegetables and fry briefly.

Beat the eggs in a bowl with the salt, pepper and herbs. Add the grated cheese. Pour this mixture evenly over the potatoes and vegetables in the pan. Stir quickly and cook the frittata for 5 to 7 minutes over medium heat, until the bottom is set. Then place the pan in the preheated oven (180 °C) and bake the frittata for 10 to 15 minutes, until cooked through.