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Potato and onion frittata

Why it worksA frittata tastes just as good cold, so 6 eggs make a dinner and 2 lunches.

Ingredients

• 6 eggs
• 400 g potatoes
• 200 g onions
• 60 g grated gouda
• 30 ml olive oil

Method

1. Slice the potatoes and onion thinly. Heat the olive oil in a frying pan with a lid on low heat.
2. Add the potatoes and onion. Put the lid on and cook for 15 minutes, stirring now and then, until the potatoes are soft. They should not turn brown.
3. Beat the eggs in a bowl with the cheese, a pinch of salt and some pepper. Pour the eggs over the potatoes.
4. Cook without the lid for 5 minutes, until the edges are firm.
5. Put the lid on, turn the heat to the lowest setting and cook for 8 minutes, until the top is firm. Slide it onto a plate. Eat warm or cold.

A portion: about 430 kcal · 21 g protein · 29 g carbs · 26 g fat