I love frittatas. They are quick, easy to cook and great with salad for a light lunch or part of a Tapas meal. This frittata is more substantial than most and is delicious hot or cold. In fact, I think I prefer it cold so it’s a good job that there are usually leftovers so we can snack on them whenever we feel peckish.
This frittata is baked in the oven so no need to turn it in the pan which can be very messy. You will need, however, a frying pan that can be transferred from hob to oven.
Cheese and potato Frittata. Cuts into 8 pieces
- 500g waxy potatoes, peeled and sliced into rounds
- 1 tbsp vegetable oil
- 1 onion, chopped
- 6 large eggs
- 2 oz cheddar cheese, grated
- 1 tbsp chopped parsley
- salt and black pepper
- Preheat the oven to 190c/180c fan/gas 6.
- Cover the potatoes with water, add a little salt then bring to the boil. Turn down the heat and cover, simmer for 5 minutes until just tender. Drain and cover with a clean tea towel to absorb the steam.
- Heat the oil in a frying pan and gently cook the onion for about 10 minutes until soft and just turning golden.
- Add the potatoes to the onion and crush down slightly. Fry gently until just turning golden and starting to crisp.
- Meanwhile, break the eggs into a bowl. Add the cheese and parsley then season with salt and pepper. Beat until combined then tip the potato mix into the eggs and coat completely.
- Add a little more oil into the frying pan and tip the eggs and potatoes in. Even out and allow to cook gently until the bottom is set and turning golden. Transfer to the oven and bake for 15 minutes or until the eggs are set and golden on top.
- Leave for 1 minute then loosen the edges and transfer to a plate ready for serving.
Tasty Advice 