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Potato Frittata.

3 Tbsp Extra virgin olive oil
2 Onions, thinly sliced
8 Eggs
1 tsp Salt
1 pinch Ground black pepper, to taste
4 medium Potatoes, peeled and boiled in salted water for 5 minutes
2 Tbsp Parsley leaves, finely chopped


Heat 2 Tbsp of the oil in a large frying pan.
Add the onions and cook over a gentle heat until softened but not browned (about 8 minutes). In a large bowl, whisk the eggs with the salt and pepper.
Cut cooled potatoes into ½ cm-thin slices and stir into the egg with the onions and parsley, making sure all the potato slices are separated and coated with egg.
Heat remaining oil in the frying pan used for onions. Add egg mixture.
As the base begins to cook, use a spatula to lift it in several places, allowing raw egg to run underneath.
Once it starts to set, leave it to cook over a very low heat until just set through (about 12 minutes). Don't be tempted to turn up the heat. Place under a preheated grill until the top is set and golden (about 5-6 minutes), or run a knife around the edge to loosen, flip on to a plate then slide back into the pan to cook through.
Test by gently pressing the centre — if it bounces back it is done. Cool for five minutes before turning out on to a plate (if necessary, run a knife around the edge to loosen first). Eat hot or at room temperature.
Love many, trust few, paddle your own waka.

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