- 300 g new potatoes
- 1 red onion
- 250 g cherry tomatoes
- 100 g frozen peas
- 4 eggs
- 125 ml cream
- 100 g feta
- 2 tbs flat-leaf parsley
- Olive oil
- Salt and pepper to taste
Pre-heat the oven to 180ᵒC. Wash and cut the potatoes and cook for around 15 minutes until al dente. Let the potatoes cool and then cut into thin slices.
Now prepare the other vegetables. Rinse the cherry tomatoes and let the peas defrost. Chop the onion and finely chop the flat-leaf parsley.
Whisk the eggs in a bowl adding the cream, parsley, salt and pepper. Mix well.
Heat some of the olive oil in a large frying pan. Make sure to use an ovenproof pan. Add the potato slices and onion and bake for 5 minutes. Stir everything regularly.
Pour the egg mixture over the potatoes. Scatter the peas, cherry tomatoes and crumbed feta over the top. Bake for a few minutes and then move the pan to the oven. Let it cook until the egg is set.