From My Italian Heart: Recipes from an Italian kitchen, Guy Grossi, Lantern, 2005.
For this frittata there were a couple of tasks to be done before the main cooking.
Firstly, a couple of potatoes were peeled and cut into dice. These were put into an oven tray, sprinkled with olive oil and seasonings then baked until cooked. They had to be stirred around a bit before it was complete. The tray was removed from the oven and left to cool.
Secondly, an onion and a garlic clove were chopped and fried until softened. These were then left to cool.
Now the main cooking could go ahead. Four eggs were beaten with a little cream. An amount of grated Parmesan cheese was added together with a pinch of salt and a little black pepper. The onion mix was now included and the potatoes as well as some chopped herbs. The mixture was now placed in a frying pan and cooked just until the base was firmed and then the whole pan was placed under a grill until the top was cooked.
I always enjoy a good frittata and this was a really good one. Roasted potatoes, eggs and Parmesan cheese—a wonderful combination and, once the preliminaries were done, very easy to cook.
Ease of cooking: ✔✔✔✔
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