Recipe by Kit_Stacey
My sister has never eaten egg dishes such as scrambled eggs, but surprisingly she adores this frittata and often has second helpings (very rare in a weight obsessed teen). The original recipe came from Julie Biuso Cooks Italian, but I have modified it a little and continue to create new variations by using what i have on hand. The instructions are quite detailed and if you find a way to do things that works better for you, please leave a comment.
Top Review by leigh j.
Great recipe! The instructions were very easy to follow for this inexperienced "chef". I loved all of the suggestions and helpful hints you gave. I used 1/2 cup of grated pecorino romano, my favorite cheese, but any cheese you like would be delicious too! thanks Kit!!!
- 3 large potatoes
- 6 eggs
- 2 garlic cloves
- 1 small onion (I use medium sized pickleing onions)
- 3⁄4-1 cup cheese, grated
- 1 -2 teaspoon dried herbs
- salt and pepper
Directions See How It's Made
- Note: I use non-stick teflon coated pans, I find that these produce the best results and I need little or no oil.
- Peel and cut potatoes into 1cm cubes and boil until al dente (I use the microwave for this).
- Finely dice garlic and onion and fry until translucent.
- Crack eggs and whisk lightly.
- Drain potatoes and fry, bake or grill until light golden brown (like you are cooking fries).
- Mix cheese and herbs in a large bowl and season.
- Add the potatoes, garlic and onion to the cheese and mix through.
- Add the whisked eggs to the mix and fold through.
- Heat a large non stick frying pan and pour in the mixture. (It may be a good idea to make 2 smaller frittate with this amount of ingredients, as you will then have room to scrape into sides as they cook and you will have more room to turn the frittata).
- Turn the heat down quite low, otherwise the base will get burnt.
- Scrape the sides of the frittata into the middles as they cook, the raw egg will move to the edges and you can repeat the action.
- When the frittata has cooked around the edges and there is only a section in the middle left uncooked, place under a hot grill until nice and golden.
- You may like to sprinkle cheese over the top while under the grill.
- The best way to remove the frittata from the pan is to slide it out onto a warm plate, this is why I insist on using non-stick pans
- Slice like you would a pizza and serve. Personally I like the frittata warm but not hot, but its also great cold.
- Variations: as I have said, it is so easy to vary this dish, here are some suggestions -- pumpkin and sweet potato (cooked in the same way as the potato, diced squash, zucchini, tomato, aubergine (eggplant), corn, mushrooms or broccoli. To turn it into a non-vego dish, add some diced ham/bacon (fry a little in the pan), shredded chicken or turkey or even some flaked fish. I have even used tofu on occasion.
- Yet another example of how versatile this dish is, change your seasonings; whisk in with the eggs some curry powder, cajun spices or some freshly chopped chilli. Enjoy, I believe alot of the joy of this dish comes from the cooking process itself.