Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print Recipe
4.75
from
4
votes
Potato Frittata
Perfect to take along on a picnic, or serve warm as a side dish
Recipe Category:
Vegetarian
Makes enough for:
4
people
Calories:
1244
kcal
All Rights Reserved:
Adapted from Alison Holst's Meals Without Meat page 40
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:
1244
kcal
|
Carbohydrates:
136.4
g
|
Protein:
59.5
g
|
Fat:
53
g
|
Saturated Fat:
19.3
g
|
Cholesterol:
1007
mg
|
Sodium:
528
mg
|
Fiber:
20.7
g
|
Sugar:
22.9
g