Prepare the ingredients:
Preheat the oven to 180°C (350°F).
Peel and thinly slice the potatoes, chop the onion and dice the tomatoes.
Cooking Potatoes and Onions:
In an ovenproof skillet, heat the olive oil over medium heat.
Add the potatoes and chopped onion. Cook until tender and lightly browned, stirring occasionally. Season with salt and pepper to taste.
Topping Preparation:
In a bowl, beat the eggs. Add the diced cherry tomatoes and mix well.
Assemble the Frittata:
Pour the egg and tomato mixture over the cooked potatoes in the pan.
Arrange the cherry tomatoes on top.
Place the pan in the preheated oven and bake for about 15-20 minutes, or until the eggs are set.
Finish:
While the frittata is baking, mix the crème fraîche with the grated mozzarella.
Once the frittata is cooked, remove it from the oven and spread the crème fraîche and cheese mixture evenly over the top.
Return the frittata to the oven and bake for another 5 minutes, or until the cheese is melted and golden.
Serving:
Remove the omelette from the oven and let it rest for a few minutes before cutting it.
Serve hot, accompanied by a green salad or fresh bread.
Enjoy your delicious Spanish omelette with tomatoes!
continue on next page
