Southern-style potato frittata

Ingredients

2 Tbsp	olive oil
350g	frozen southern-style roasties
4	large eggs, lightly beaten
4	medium tomatoes, sliced
8	cherry bocconcini, halved

Directions

1. Heat the oil in a medium, non-stick frying pan.
2. Add the roasties in a single layer. Fry for 3-4 minutes. Turn and continue cooking for another 3-4 minutes.
3. Pour in the eggs, cover and cook over medium-low heat for 10-15 minutes until the base and edges have set.
4. Meanwhile, preheat a grill. Place the tomatoes and bocconcini on top of the frittata. Place the pan under the grill until the tomatoes are soft and cheese slightly melted.