Potato frittata or omelet with vegetables

Preheat oven to 190C. Sauté the potatoes in a skillet with olive oil over medium heat for about 5 minutes. Add carrots, fry for another 5 minutes, until the vegetables become soft and slightly browned.

In a deep bowl, mix the beaten eggs, half the green onion, salt and pepper. Pour the egg mixture over the potatoes and carrots in the skillet. Bake for about 18 minutes until the top of the frittata is dry. Remove the finished dish from the oven and leave to cool for about 5 minutes.

At this time, mix the remaining green onions, cherry tomatoes, garlic and parsley.

Carefully transfer the frittata upside down to a flat dish with the potato layer on top. Cut and serve with a mixture of greens and cherry tomatoes.