Oven-Baked Frittata

2 medium sebago potatoes
2 tbsp olive oil
1 red onion, chopped
70g pancetta or bacon, chopped
100g baby spinach
200g cherry tomatoes, halved
1 red capsicum, chopped
8 eggs
½ cup thickened cream
½ cup shredded parmesan cheese
¼ cup grated tasty cheese

1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high for 4 minutes or until tender. Allow to cool. Thinly slice.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted.
3. Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.
4. Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.

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Midwest Foods Dubbo