Potato Frittata

Preheat oven to 180°C.

Beat eggs and milk in a large bowl and add cheese.

Heat half the oil in an ovenproof frying pan over low heat and cook onion and garlic, stirring until soft (approximately 5-6 minutes). 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. Serve with salad or steamed vegetables.