Ingredients (for 6 large servings)
8 eggs (I used 9 because I didn't want to leave one all lonesome in the fridge...)
2 Tbs milk
6 medium potatoes (I use the red ones because I like the colour)
1/2 red onion (diced)
Salt and pepper
1/2 cup grated cheese
Slice the potatoes, about 1cm thick. You want these as similar as possible. You could use a mandolin, but I have been showing off my newly accquired knife skills ;) (well, I didn't cut myself so that is a skill). Boil the potatoes until ALMOST cooked. Let them drain in a colander.
Sprinkle cheese on top, with more salt and pepper. Then place into a hot oven at 180 degrees. Watch the fritatta. Cooking times will vary. Mine was thick so took like 45 minutes. A thinner fritatta takes less time. Just wait until the egg is solid and the cheese is browned.
Cut while warm into servings. We had 2 servings for dinner, and the rest were cooled, wrapped and refrigerated and sent in lunchboxes. It holds up well over the journey to work/school, and tastes great hot or cold. I have also been known to include corn kernels, peas, carrots, capsicum or other bits and pieces leftover in the fridge... but this was made at the end of a grocery week.