A Mediterranean bake that’s a winner for any meal, plus as a snack the next day created by The Hungry Babushka
Preheat oven to 200⁰C (fan forced).
Heat oil in a large frypan over medium heat. Add potatoes and cook, stirring every now and again, for 5-6 mins or until potatoes begin to soften. Add garlic and cook for another minute until fragrant. Season.
Arrange the potatoes onto baking dish. Add split green olives with their oil and feta, then toss to combine.
Whisk together eggs and parmesan. Season. Pour evenly over the potato mixture then bake for 20-25 mins until golden and cooked through.
Serve warm with a side salad. This frittata is also nice cut into smaller pieces and served at room temperature cut as an easy picnic snack.