This is a great cheap dinner--or at least it is if you've got home grown herbs.
Chunk up 5 or 6 small potatoes and cook them in a little olive oil until they're soft. In the meantime, beat about 5 eggs, add two or three handfuls of shredded cheese, 3 or 4 cloves of garlic, salt and pepper, and a nice handful of chopped fresh herbs (we used cilantro, chives, basil, and rosemary). This is another really good place to just throw stuff in--leftover veggies, spare bits of cheese, whatever.
Grease a smallish oven-safe dish (size doesn't matter terribly, but remember the eggs will expand so something with tall sides is good); now is not the time to skimp--this stuff is really sticky when it's done so really lube up the dish. Ideally, put your potatoes in the bottom of the dish and pour the egg mixture on top, but if it all gets mixed together that's OK too. If you want to make it pretty like the one pictured, slice a radish thinly and gently lay the slices on top. Cook at 400 degrees for roughly 45 minutes or until firm in the center. Run a knife around the edge to loosen it up, slice it, and use a spoon to dish it out.