Potato and onion frittata
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|⅓ cup||Olive oil|
|1 kg||Potato, salad|
|2 tbsp||Parsley, fresh|
|1 to taste||Salt & freshly ground pepper|
- Heat oven to 180 degC. Heat the olive oil in a medium-sized frying pan with an ovenproof handle. Add the sliced large onion and cubed salad potato, peeled and cut in 2cm cubes then cook gently for 15 minutes, stirring regularly until tender but not browned. Stir in the garlic.
- Place eggs and chopped fresh parsley in a bowl, season well with salt and pepper, then lightly beat. Using a slotted spoon, transfer onion and potato to the beaten egg mixture.
- Pour the egg mixture back into the hot pan and cook over a medium heat for 10 minutes until just set.
- Transfer pan to the oven and bake for 20 to 30 minutes or until firm and golden brown. Slice frittata to serve hot or at room temperature.
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