Sun-Dried Style Tomato Frittata with Cheddar

Steps

1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the potato wedges with half the olive oil, the paprika, and one third of the salt; spread on one side of the pan.
3. Lay the tomato slices on the other side of the pan and sprinkle with half the thyme.
4. Roast for 25 minutes, turning the potatoes once, until the potatoes are crisp and the tomatoes are slumped and lightly charred. Lower the oven to 375°F (190°C).
5. While they roast, whisk the eggs, milk, tomato paste, half the cheddar, the remaining half of the thyme, the black pepper and another third of the salt in a bowl until smooth.
6. Heat the remaining half of the olive oil in a 10-inch oven-safe skillet over medium heat and cook the onion with the last third of the salt for 6 to 8 minutes until soft and golden.
7. Pour the egg mixture over the onion and cook without stirring for 2 minutes until the edges set.
8. Arrange the roasted tomatoes on top and scatter the remaining half of the cheddar over them.
9. Bake the skillet for 12 to 15 minutes until puffed and the center reaches 160°F (71°C).
10. Rest 3 minutes, sprinkle with the parsley, cut into 4 wedges and serve with the roasted potatoes.