Frittata with tomato sauce

3 medium potatoes
2 big spring onions or 1 small brown onion
10 eggs
turmeric

tin of tomatoes
1 tablespoon tomato paste
1 onion
1 celery
garlic
herbs or seeds

Peel the potatoes, cut them into medium pieces and boil them until tender, then drain.

Make the tomato sauce by sweating an onion and celery in a small saucepan. Add the tomatoes and the tomato paste, cover and simmer over medium-low heat while you prepare the frittata. Ten minutes before it's done, add the minced garlic. Smash the sauce with a potato masher.

Beat the eggs with salt, pepper, a splash of water and a pinch of turmeric for colour. Sweat the onions in a nonstick skillet. When they are soft, add the potatoes and bash them around a bit. Season with salt and pepper. Pour in the beaten eggs and cook over a medium heat until it looks cooked around the edges. Put the pan under the grill -- be mindful of the plastic handle -- and let the top brown for 5-10 minutes. It should not wobble in the middle when you shake it. Let it cool in the pan before sliding it onto a chopping board. Cut it into wedges and serve each slice with a spoon of tomato sauce and garnish with chopped herbs or sesame and nigella seeds.