Potato Frittata
This makes a fantastic inexpensive snack or, served cold, great picnic food.
Equipment
- non-stick frying pan 9-10"
Ingredients
- 3 tbsp olive oil
- 1 onion thinly sliced
- 900 g small potatoes peeled (a waxy variety such as Nicola is best)
- 6 eggs
- 1 salt & ground black pepper to season
- 1 lightly dressed mixed salad and oven-dried country tomatoes to serve
Instructions
- Heat two tablespoons of the oil in a non-stick frying pan that is about 23-25 cm/9-10 in diameter. Add the onion and sauté for 2-3 minutes until softened but not coloured. Using a mandolin or food processor, thinly slice the potatoes. Dry well in a clean tea towel and add to the pan, tossing to combine. Season generously, reduce the heat and cover with a lid or plate, then cook gently for 20-25 minutes until cooked through and lightly golden. Turn them over once or twice and shake the pan occasionally to ensure that they cook evenly.
- Break the eggs into a large bowl, add a good pinch of seasoning then whisk lightly with a fork. When the onion and potato mixture is cooked, drain off any excess oil and quickly stir into the beaten eggs.
- Wipe out the frying pan and use to heat the remaining tablespoon of olive oil. Tip in the potato and egg mixture, pressing it down gently. Cook for about 5 minutes until there is virtually no raw egg mixture left on top of the omelette, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide the omelette back into the pan. Cook for another 5 minutes until just cooked through but still very moist in the centre.
- To serve warm or cold, turn the tortilla on to a chopping board and cut into wedges. Place a wedge on each serving plate or lunch box with oven-dried tomatoes to hand around.
