Frittata
Savor a deliciously fluffy frittata packed with tender potatoes, onions, and rich parmesan. Perfect for any meal!
Ingredients
- 8 eggs
- 600 g potatoes
- 2 onions
- 50 g finely grated parmesan
- 2 tbsp olive oil
- 25 g butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 handful parsley, coarsely chopped
- 1 tbsp water
How to make it
- Peel the potatoes and cut them into thin slices. Slice the onions into fine half-moons.
- Heat the olive oil and butter in a large ovenproof frying pan over medium heat. Add the onions and cook them slowly for 5 minutes until soft and glossy.
- Add the potato slices, salt and a splash of water. Cover and cook for about 12 minutes, turning the potatoes once or twice, until they are tender but still hold their shape.
- In a bowl, beat the eggs with the parmesan, black pepper and parsley. Stir in the cooked potatoes and onions so they are evenly coated.
- Pour the mixture back into the pan and cook over low heat for 4 to 5 minutes until the edges are set and the base is golden.
- Finish the frittata under a hot grill for 2 to 3 minutes until the top is just set and lightly browned. Cut into wedges and serve warm on a flat plate.
