100g potatoes, diced
75g frozen peas
2 Tbls olive oil
1 onion, finely diced
8 large eggs, beaten lightly
1/4 cup (20g) grated parmesan cheese

Microwave or boil potatoes, drain. Pour boiling water over peas, put aside. Heat oil in non-stick frying pan, cook onions till soft, add potatoes. Cook for 10 minutes, add peas. Leave to cool. Transfer to bowl. Stir in eggs, add parmesan to mixture, transfer back to frying pan. Cook over medium heat for 8 minutes or until set. Take pan and place under grill until the top of frittata is golden, just set and beginning to puff. Ease a knife around the edges to loosen, place a plate on top and up-end it. Remove the pan. Leave to cool, then slice.