Frittata with potatoes and carrots

This Italian omelet is prepared with various fillings, in this recipe I suggest making frittata with potatoes and carrots.

Ingredients

• Potatoes - 500 g
• Carrots (cut into thin strips) - 2 pcs.
• Cherry tomatoes - 100 g
• Eggs (slightly beaten) - 12 pcs.
• Olive oil - 2 tbsp. l.
• Green onions (chopped) - 120 g
• Salt - 0.25 tsp
• Ground black pepper - 0.25 tsp
• Garlic (chopped) - 1 clove
• Fresh parsley

Directions

1. Turn on the oven to preheat to 180 degrees. Peel the potatoes and cut them into thin slices.
2. Heat the olive oil in a large skillet with a heat-resistant handle. Put potatoes in a frying pan, fry for about 5 minutes, until golden brown. Add the carrots to the pan, cook for about 5 minutes, until the potatoes and carrots are slightly soft.
3. In a bowl, combine eggs with half green onions, salt and pepper. Pour this mixture over the vegetables in a frying pan. Place the pan in a preheated oven, cook the frittata, uncovered, for about 15 minutes, until the top grabs and turns golden brown. Then remove the pan from the oven and leave at room temperature for 5 minutes.
4. Meanwhile, in a small bowl, combine the remaining green onions, garlic, parsley and halved tomatoes. Set salad aside.
5. Cover the frying pan with a serving dish and gently turn it upside down. Remove the pan (the frittata will be on the platter upside down). Serve frittata sprinkled with salad on top.