This is a quick and easy meal to make for those busy nights, and it won’t break the bank. You can add ingredients such as bacon or sausage if you like, the recipe is very flexible. I have made it with and without the onions, added viennas, bacon and even russian sausages (not all at once!)
Ingredients
- 500 g medium-large potatoes
- 6 eggs
- handful of fresh parsley, finely chopped
- 60 g Cheese grated
- 3 tbsp oil
- One large onion, finely chopped
- salt and pepper to taste
Instructions
- Peel and chop the potatoes into large cubes.
- In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
- Heat a large pan with the olive oil over medium heat. Fry the onions in the oil until translucent.
- Whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
- Drain the potatoes and add them into the bowl with the eggs. Fold in the cheese and lightly mix all ingredients.
- Add your mixture to your onions in the frying pan, ensuring the potatoes are spread evenly over the bottom of the pan.
- Cover with a lid and cook for 10 min, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
- Cook on the other side for a further 5-7 min, this time without the lid.
- When the frittata is fully cooked, remove from the pan and serve on a large plate.
- Store leftovers in an airtight container and refrigerate for up to 2 days
***If you are afraid to flip the frittata, simply continue to cook it in the oven at 180 degrees Celcius after the first ten minutes. Cook for 10 – 15 minutes, until golden brown.