This frittata makes a nice breakfast, lunch or dinner with a salad, and it is also extremely delicious served cold the next day. I’ve made frittata in the past, but I’m finally happy with how this one turned out – practice makes perfect! It’s quite simple to make, and you can cook it in a frying pan on the stove-top, or you can finish it in the oven.
I used a cast-iron frying pan, but you can use whatever kind of frying pan you have. If you’re going to put it in the oven, make sure it doesn’t have a plastic handle. I have read that you can cover a plastic handle with aluminum foil to protect it, but I haven’t tried it myself.
You can put whatever kind of herbs you like in your frittata; I used fresh parsley, tarragon and oregano.
What you need:
- 500 grams potatoes, sliced or cubed (slice smaller potatoes, cube larger ones)
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1 clove garlic, minced
- 6-8 eggs
- fresh herbs of your choice, finely chopped
- Parmesan cheese, grated
- salt and freshly cracked pepper
What you do:
- Boil a pot of salted water for the potatoes.
- To prepare the potatoes: If you are using smaller potatoes, slice them about 1 cm thick. For larger potatoes, peel and cube them, about 2cm cubes. Boil the potatoes for about 5 minutes, until they are tender.
- In the frying pan heat half of the olive oil on medium heat, then fry the onions and garlic until the onions are translucent.
- Crack the eggs into a bowl and beat them with a fork or a whisk. Add the herbs, some grated Parmesan, and salt and pepper to taste, then beat them in.
- You may want to add a bit more olive oil to the frying pan, especially up the sides, so the frittata won’t stick.
- When the potatoes are cooked, drain them and add them to the frying pan along with the onions and garlic. Pour the eggs over top, then distribute the potatoes evenly throughout the pan. With the heat on medium-low, place a lid on the frying pan and let the frittata cook for 6-8 minutes.
- At this point, if the frittata is not too liquidy, you can flip it. To do this, loosen the edges with a knife, then place a plate on top of the pan and flip the frittata onto plate. Slip the frittata back into the frying pan and cook without a lid for about 5 minutes. Now… if you don’t want to do this flipping thing, you can simply put it under the broiler for a few minutes – Watch It Carefully! You don’t want it to burn, you just want to firm up the egg until it has just set. No browning necessary; we want the egg to remain tender.
- Enjoy it while it’s hot, or allow the frittata to cool, then refrigerate and eat it within a few days.