200g mild cheddar, grated
2 tbs olive oil
2 onions, thinly sliced
1 garlic clove, crushed
500g potatoes, peeled, cooked, sliced
Preheat oven to 180°C. Beat eggs and milk in a large bowl. Add cheese and season.
Heat half the oil in an ovenproof frypan over low heat. Cook onion and garlic, stirring, for 5-6 minutes until soft. Remove and add to the egg mixture with the potato.
Wipe pan clean, then return to low heat with remaining oil. Pour in frittata mixture and using a palette knife, gently pull away from sides of the pan, allowing uncooked egg to run to edges. Once cooked around the outside (about 2-3 minutes), transfer pan to the oven and bake for 10-15 minutes until set. Turn out and cool.