2 medium white onion 1 tbsp olive oil
1 tsp salt
6 large free range eggs
100g Grated Manchego cheese
Peel and slice the onions as thinly as possible, then place in a frying pan with the olive oil and salt.
Cook on a medium heat for 15 minutes until soft and golden.
Remove the onions from the heat and leave to cool.
Peel the potatoes and cut into quarters and then into really thin slices.
Once chopped place in a large pan of water to wash away the starch before draining in a colander.
Scatter the potatoes into an oven proof tray and drizzle with oil.
Season with a tea spoon of salt and bake in the oven for 25 minutes at 180c until soft and the edges are starting to crisp up.
Once the potatoes are cooked remove from the oven .
Crack the eggs into a large mixing bowl and wish together with a little salt and pepper.
Add the caramelised onions, cooked potatoes and grated cheese.
Heat a 25cm non stick frying pan with a little olive oil.
Pour the mixture into the hot pan and spread out to the sides.
Allow the frittata to cook for 10 – 15 minutes and set, making sure you run a spatular around the edges to help form the shape.
Once the eggs are set, put a plate over the top and turn the frittata over and transfer back into the pan.
Cook for a further 3-5 minutes and serve.
I like to serve my frittata with some green salad leaves dressed in sherry vinegar and olive oil and some aioli (garlic mayo).