This dish is based on a mexican recipe I tried but I tweeked it slightly by adding Coriander which is optional. It’s fantastic for either breakfast or lunch. I prefer it with side salad and some juice at lunch xxx

Veggie mexican style fritata
Serves 6 people

You will need
5 Eggs
1/2 pint of milk
Cup of grated cheese plus 1/4 packet of feta cheese.
Spices to taste: salt, pepper, chilli power, turmic
2 fresh chillies, handful of chopped corriander
half a red onion
1 pepper either red or yellow
2 small-medium potatoes
Handful of baby tomatoes

Whisk together the egg milk and spices. Add the fresh chilli and coriander (Coriander is optional) and mix.
Next add the grated cheese and the feta chopped into small blocks.
Now add your veggies such as peppers and onions and mix together in a large bowl.
Put to one side

Peel the potatoes and slice them very thinly in circles.

Grease a medium size cake tin or use two small ones.
Layer the bottom of the tin with the potatoes and pour the mixture over the top,

Chop your baby tomatoes in half and garnish the top of the dish.

Put into a pre heated oven at medium heat around 180-200 degree.

It will take anywhere between 35-45 (25-35 if using a small tin) minutes to cook depending on your oven. Keep checking the mixture and when it is firm and the liquid is gone it is ready to go under the grill.

Keep under the grill for 5-10 minutes until golden brown and firm.

Leave to rest for about 10 minutes and then you are ready to serve xx enjoy x