Frittata di Patate e Cipolla
Equipment
- Equipment Needed
- A large non-stick skillet or frying pan (ideally oven-safe)
- A spatula
- A mixing bowl
- A whisk
- A cutting board
- A knife
Ingredients
- Ingredients
- 4 medium potatoes peeled and thinly sliced
- 1 medium onion thinly sliced
- 6 large eggs
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional
- 2 tablespoons olive oil
- Fresh herbs like parsley or chives, for garnish (optional)
- Variations
- Vegetable Add-ins: Feel free to add other vegetables like bell peppers spinach, or zucchini for added flavor and nutrition.
- Cheese Options: Substitute Parmesan with feta mozzarella, or goat cheese for a different taste.
- Herbs and Spices: Experiment with herbs like basil oregano, or thyme, or add a pinch of red pepper flakes for heat.
- Tips
- Cooking Potatoes: Make sure to cook the potatoes until they are tender but not falling apart. A bit of browning adds great flavor!
- Egg Mixture: For a fluffier frittata whisk the eggs thoroughly until they are light and airy before adding them to the pan.
- Cooking Method: If you don’t have an oven-safe skillet you can finish the frittata under a broiler or transfer it to a baking dish to bake in the oven.
- Substitutions for Dietary Needs
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: Omit the cheese or use a dairy-free cheese alternative.
- Vegan: Substitute eggs with a mixture of 1/4 cup chickpea flour and 1/2 cup water seasoned with salt and pepper.
Instructions
- Step-by-Step Instructions
- Prep the Ingredients:
- Peel and thinly slice the potatoes and onion.
- In a large mixing bowl, whisk the eggs until well combined and season with salt and pepper. Add grated cheese if using.
- Cook the Potatoes and Onions:
- Heat olive oil in a large non-stick skillet over medium heat.
- Add the sliced potatoes and onions to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender and slightly golden.
- Combine the Mixture:
- Pour the egg mixture over the cooked potatoes and onions, making sure to distribute it evenly.
- Reduce the heat to low and cook for an additional 5-7 minutes, or until the edges start to set.
- Finish Cooking:
- If your skillet is oven-safe, transfer it to a preheated oven at 350°F (175°C) and bake for about 10-15 minutes until the frittata is set and lightly browned on top. If not, you can cover the skillet with a lid and let it cook on the stove until fully set.
- Cool and Serve:
- Once cooked, remove the frittata from the oven (or stove) and let it sit for 5 minutes before slicing.
- Garnish with fresh herbs if desired and serve warm or at room temperature.