Potato and Cheddar Frittata

2 tablespoons olive oil

2 large potatoes, scrubbed and thinly sliced (about 1-pound)

1 small onion, thinly sliced

8 large eggs

2 tablespoons whole milk

¼ teaspoon kosher salt

¼ teaspoon Freshly ground black pepper

½ cup shredded cheddar cheese (or red Leicester cheese)

Preheat oven to 375° F. 190° C
In a 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.
In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.