This is an excellent way to use leftover roasted potatoes, and to get away from what I usually do, which is just to reheat them and scramble a few eggs to make it a meal. This is much more elegant-looking, and much more delicious. I will warn you that this might take a long time to cook, so don't make this if you're already hungry!
Leftover potatoes of any kind (I used leftover potatoes I had roasted with garlic powder, chili powder, salt, and black pepper)
4 eggs, beaten
1/3 cup soy milk
1 tomato, cut into thin slices
Mixed herbs (dried thyme, oregano, basil, and sage) Salt and pepper to taste
Preheat the oven to 375 F.
Arrange the leftover potatoes into the bottom of a small casserole dish. Beat the eggs with the soy milk and mixed herbs, and then pour over the potatoes. Press down on the potatoes with a small spatula to make sure that the eggs have been disbursed evenly throughout. Place the tomato slices on top and sprinkle some mixed herbs, salt, and pepper over the top. Bake the fritatta in the preheated oven for 35 – 55 minutes, until it is set and the crust has slightly browned. Cool slightly before serving.