- 2 tbsp olive oil
- 2 onions, peeled and thinly sliced
- 1 tbsp brown sugar
- 8 eggs
- 50ml milk
- 200g Perfect Italiano Mozzarella
- 1 garlic clove, crushed
- 500g potatoes (Desiree) peeled, cooked and sliced
| - Preheat the oven to 180°C
- Heat 1/2 the oil in a large ovenproof frypan over a medium heat. Add the onions and stir gently for 5 minutes or until golden. Add the sugar and continue to cook for 3-4 minutes or until caramelised. Remove from the heat and cool
- Beat the eggs and milk in a large bowl to combine. Stir in 1/2 of the Perfect Italiano Mozzarella, the crushed garlic, and season with salt and pepper. Add the potato, the cooled onion, and gently toss to combine
- Heat the remaining oil in the same ovenproof frypan (which should be wiped clean) over a low heat. Pour the frittata mixture into the pan, and then arrange the potato mixture in an even layer. Cook for 2-3 minutes, and then sprinkle over the remaining cheese
- Transfer into the oven and cook for 15 minutes or until set, puffed and golden. Remove from the oven, carefully transfer onto a plate, and serve the frittata warm
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