Serves 4

2 tablespoons olive oil
2 crushed garlic cloves
3 medium potatoes (cooked and diced)
6 eggs
190 ml Anchor milk
1 cup fresh broad crumbs
½ cup grated Anchor Tasty Cheese
3 sliced tomatoes
4 sliced spring onions
2-3 tbsp grated Anchor Parmesan or Tasty Cheese

Heat oil in large frying pan. Add garlic and potatoes and cook, stirring, for 2-3 minutes. In separate bowl, beat eggs and stir in milk, breadcrumbs and cheese. Pour mixture into frying pan then top with tomatoes and spring onions. Cook over low heat until eggs are set and base is golden brown. Sprinkle with the grated cheese. Place pan under preheated grill for 3-5 minutes until frittata is golden brown.