Potato and pasta frittata

I love eggs for breakfast, and this recipe is a great way to finish off all the leftovers in your refrigerator. Actually, this would be great for brunch, like Sunny Anderson did with the hash. It's a 'clear out your refrigerator' recipe. The basic ingredients are eggs and seasonings. Everything else is up to you.

Potato and pasta frittata

4 large eggs
2 medium size potatoes, sliced 1 cm thick
1/2 cup of cabbage and red cabbage, roughly chopped
2 jalapeno chiles, deseeded  and chopped
1 cup cooked pasta
Splash of milk
Salt
1/8 tsp cayenne pepper
1/4 tsp smoked paprika
Freshly ground black pepper
50g shredded cheese

1. Preheat the oven to 160 C.
2. Boil the potatoes in salted water until they are tender.
3. Let the potato slices cool and arrange in a greased pan.

4. Sprinkle the jalapeno and cabbage on top of the potato slices. Add the cooked pasta.

5. Crack the eggs in a bowl, add the milk, salt, cayenne, smoked paprika and cayenne. Whisk the mixture to combine.

6. Pour the egg mixture into the pan and bake in the oven for 20-25 minutes.
7. Take the pan out and sprinkle the cheese on top. Bake in the oven until the cheese melted and the top is brown.