Antipasta, created by Anna-Maria Ross. Copyright 2018 Anna-Maria Ross, all rights reserved.
Anti-pasta / Antipasta / Antepasta / Antipasti - However you spell it, it's a great way to start a special family meal!
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Frittata, sliced on a plate and ready to eat.

Frittata is a sort of Italian omelette, made with potato, onion and egg. It's a nice dish that I tend to cook more in the summer than in the winter.

Ingredients:

For a 10 inch (30cm) pan:

  • 2 1/2 lbs (1 kg) Russet potatoes
  • 2 medium white or yellw onions
  • 6 large eggs
  • Salt and pepper
  • 2 tablespoons olive oil

Method:

Finely slice the potatoes on a mandolin and place them onto a tea towel to dry slightly while you slice the other potatoes.

Slice the onions and dry them too.

Put the olive oil into the pan and heat it.

Frittata ingredients in the pan, ready to be cooked.

When the oil is hot, put the potato and onions into the pan in layers.

Carefully turn over the potatoes and onion to mix them. Do not break up the potatoes.

Cook until the potatoes and onions are golden brown.

Potato and onions cooked, ready for the egg.

Break the eggs into a jug, add the seasonings and whisk. Pour into the pan covering the potatoes and onions.

Add the egg to the potato and onion.

Cook till mostly set, then put under grill / broiler and grill /broil till the eggs are thoroughly cooked (about 5 - 7 minutes).

The finished frittata in the pan.

Leave in the pan to set and cool.

Finished frittata on a plate.

Serve with salad.

The finished frittata, served with salad.
The finished frittata, served with salad.