photo img_03.jpg  photo img_04.jpg  photo img_06.jpg  photo img_05.jpg  photo img_07.jpg

"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Wednesday, April 15, 2015

Potato & Cheese Frittata

I rarely make eggs for dinner but every time I do I wonder why I don't do it more often. 

A frittata is very simple to make. You just cook your fillings and add eggs, then bake in the oven until set.

This is a great vegetarian meal that's filling and tasty and works surprisingly well as leftovers the next day.

This recipe comes from The Kitchn, with a few changes to make it even faster. Here's what you need:

10 large eggs
1 tablespoon olive oil
500 grams waxy, red skinned potatoes, diced and boiled until just tender
1 medium onion, sliced and cooked until browned and caramelized
1 roasted red pepper, diced
150 grams gouda, diced
1 teaspoon fresh thyme
salt and pepper

I boiled the potatoes and fried the onions on the weekend and kept them (separately) in the fridge so this would be a super-quick weeknight meal, but you can do this the same day if you like.  

Preheat the oven to 400 degrees.

Crack the eggs and whisk them well in a large bowl.  Season with salt and pepper and set aside.

Heat about a tablespoon of oil a large, oven-safe pan.  Add the cooked potatoes in a single layer and let them cook for about a minute. Then add the onions and chopped roasted red peppers to the pan and mix together.

Top the potatoes with the diced cheese.

Then pour the whisked eggs over the whole thing.  

Put the pan in the oven and bake for about 10 minutes until set in the centre and slightly puffed.

You can serve this warm or at room temperature.  Remove the frittata from the pan and slice into wedges to serve.

I like the way the diced cheese stays mostly solid in this, rather than melting. The potatoes make it a hearty meal, great served with a side salad. 

No comments:

Post a Comment