Potato Frittata
Perfect to take along on a picnic, or serve warm as a side dish
Makes enough for: 4 people
Calories: 1244kcal
Ingredients
- 15 g butter
- 15 mls olive oil, plus extra for drizzling
- 1 large onion, peeled, cut in half and thinly sliced
- salt and freshly ground black pepper to season
- 5 mls crushed garlic
- 600 g potatoes, sliced fairly thickly
- 3 courgettes, thickly sliced
- 4 eggs
- 30 mls cold water
- 2 stalks rosemary, leaves picked and finely chopped
- 20 g Parmesan cheese, grated, divided
- Paprika for sprinkling
Method
- Place the butter and oil into a sauté pan that has a lid
- Melt the butter and oil over a low temperatre
- Add the onions and sauté until soft
- Season to taste and add the garlic
- Cook for a few minutes to allow the garlic to soften
- Layer and season the potatoes in the dish
- Drizzle the top layer with olive oil
- Cover and leave to cook for 15 minutes, stirring occassionaly without breaking up the potatoes
- Add the sliced courgettes and season to taste
- Place the eggs and water into a mixing bowl
- Season and whisk until the eggs are completely mixed
- Add the rosemary and 10g of the Parmesan and mix in
- Push down the potatoes and pour the egg mixture over them
- Cook for 10 minutes
- Sprinkle the top with paprika and the remaining Parmesan
- Place under the grill for 5 minutes
Notes
I made this in my tarte tatin dish and used a lid that fitted it
Nutrition
Calories: 1244kcal | Carbohydrates: 136.4g | Protein: 59.5g | Fat: 53g | Saturated Fat: 19.3g | Cholesterol: 1007mg | Sodium: 528mg | Fiber: 20.7g | Sugar: 22.9g