Potato Frittata

A hearty omelet where sautéed potatoes are nestled in perfectly set eggs. You can smell the melted onion and the toasted cheese on the edges.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 428
• Protein: 17 g
• Carbs: 29 g
• Fat: 26 g

Ingredients

• 600 g Potato ( peeled and thinly sliced )
• 6 piece Egg ( whole )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Garlic ( minced )
• 50 g Parmesan cheese ( grated )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sauté the vegetables

   In an oven-safe skillet, heat the olive oil. Add the potatoes and onion. Cook over medium heat until the potatoes are tender and start to turn golden on the edges.

2. Prepare the egg mixture

   Whisk the eggs in a mixing bowl with the parmesan, garlic, and parsley. Season with salt and pepper. The mixture should be smooth and slightly frothy.

3. Sear the frittata

   Pour the eggs over the potatoes. Lower the heat. Let the bottom set while the edges start to pull away from the pan. The top should remain slightly jiggly.

4. Finish cooking

   Place the skillet under the oven broiler. When the top is golden brown and the frittata feels firm to the touch, it is ready.

Chef's tips

• Don't rush the potatoes; they must be tender before you add the eggs.
• Use a pan with a metal handle so you can put it under the broiler safely.

Storage

Keep refrigerated for up to 48h. Also tastes great cold, cut into cubes for appetizers.