Courgette, potato & mint frittata

Ingredients

• 2 medium potatoes sliced
• 1 tbsp olive oil 
• 1 medium courgettes sliced
• 4  eggs 
• 1 handful mint leaves roughly chopped
• 100 g cheddar 

Equipment

• bowl
• frying pan
• grill

Directions

1. Boil the potatoes for 6 mins or until just cooked, then drain and set aside.
2. Heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 mins until golden. Tip in the potatoes and fry for 1 min with the courgettes.
3. In a bowl, beat together the eggs and mint, then season.
4. Pour into the frying pan and stir briefly. Cook for 5 mins over low heat. Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned.
5. Cut into wedges and serve.