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Potato and Onion Frittata

Posted on February 17, 2012 by in eggs

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Making this simple Potato and Onion frittata was the result of a short survey I did amongst friends, followers and family to try and find out what recipes people actually want. The answer came back and it was unanimous……..keep it simple, keep it real and you have winning recipes. Give us recipes that require few, on-hand and affordable ingredients and you will have our support, is what the public demanded. Who am I to argue……
Just last night someone gave me a recipe for a relish, I kid you not, 2 ingredients! Hah, unheard of, but I promise you, I will try it and you will be the first to know about it!
Well, some of you will be delighted to know, others maybe a little disappointed, but we are eating a little meat again. Although the majority  of our meals are still vegetarian, I am adding the odd lamb chop or beef cube to the pot. Those of you following my Facebook page may have noticed that we have a little water polo champ in our midst and he complained that he is so tired all the time. I think, even while not eating meat, we managed had quite a balanced diet, replacing the meat with legumes, green vegetables, beetroot and such, but he needed a little more sustenance.
Enough of that, because today’s recipes is again a meatless one, but packed with protein and certainly packed with flavor. The best part is that it has 3 simple ingredients and the rest is up to you. Shall we cook?

Potato and Onion Frittata
makes one huge frittata, enough to feed 8


3 large potatoes – parboiled and cut in chunks
1 big onion – sliced
about 3-4 tablespoons olive oil
8 eggs
2 tablespoons chopped parsley
1 chopped chili(optional)

Preheat oven to 180C if you are using it!
I used a huge catering skillet for this, but if your pan size is limited, it can be baked in a Pyrex dish in the oven. I will explain both ways. Heat the skillet you are going to use or any other pan you have and add the olive oil. Once the oil is hot, add the potato chunks and the onion and allow to caramelized and brown slightly. Lower the heat, because you do not want to burn the potatoes or onions. Season with salt and pepper. In the meantime, beat the eggs in a separate bowl, season with a little salt and pepper and keep ready. Here is where the difference in the two methods start. If your skillet is big enough, add the egg mixture to the pan and turn the heat right down so that the frittata cooks through without burning. If your are using the oven method, butter your Pyrex dish and add the potato and onions to the dish, spreading it evenly. Add the eggs to the dish and place in oven for about 20-30 minutes. The middle of the frittata in both cases must be just set when touched. If you are making it on the stove top in the skillet, cover the pan with a sheet of foil so that the top of the fritata also cooks. Once the frittata is ready, sprinkle the parsley and chopped chili over the top and serve with a green salad and some homemade bread.
The frittata is delicious served hot or cold  or cut up in small blocks as part of  savory platter.

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One Response to “Potato and Onion Frittata”

  1. Cooking Rookie 18 February 2012 at 4:47 am #

    Great recipe! I love all the ingredients, so I bet I will love the final product too :-).
    P.s. Voted – Good luck!

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