Preheat the oven to 325°F

In a saucepan, cover the potatoes with water and a hefty pinch of salt and bring to a boil. Cook for 12-15 minutes, till tender. Remove the potatoes and cut them in half.

Heat a medium ovenproof pan over medium-high heat and coat the pan with a glug of olive oil. Add the tomatoes and a pinch of salt

Meanwhile, in a large bowl, whisk 12 large eggs with a squeeze (about ¼ pouch) of Romesco, and a pinch of salt

Once the tomatoes are bright and starting to blister, lower the heat and add the eggs to the pan. Using a flexible spatula, gently fold the eggs from the edges into the center to prevent the edges from cooking too quickly. Remove the pan from the heat when the eggs begin to set and the top is still a little runny

Nestle the potatoes into the egg then transfer the skillet to the oven for 5 minutes

Sprinkle the frittata with cheese— and broil for about 3-5 minutes till the top has a nice, bubbly crust