| Frittata Recipe |
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A frittata is an Italian open-face omelette similar to a Spanish tortilla but cooked, as the Italians would say, lentamente (very slowly). |
Served hot, the frittata should be moist and served immediately. But leave it in the fridge overnight and it loses some of it's moistness and makes a superb breakfast meal.
KEY POINTS
| Preparation Time: | 25 mins | Cooking Time: | 35 minutes |
| How Difficult | medium | Freeze? | No |
| Servings |
3 portions |
The frittata recipe below is broken down into two parts, essential ingredients and optional ingredients. If you are not too keen on our selected optional ingredients, simply click on the drop down box below for another set of optional ingredients. Good luck!
INGREDIENTS
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Metric |
Imperial |
| Basic Ingredients | |
| 4 eggs | |
| 230 g potatoes (one medium / large old potato) | 8 oz potatoes (one medium / large old potato) |
| 2 tablespoons olive oil | |
| Salt and pepper to taste | |
| Optional Ingredients | |
| 4 slices of bacon | |
| 1 medium onion | |
| 3 medium tomatoes | |
| 1 sweet pepper (any colour) | |
| 4 medium button mushrooms | |
| 1 garlic clove | |
| 60 g grated cheese | 2 oz grated cheese |
| ½ teaspoon dried oregano | |
| ½ teaspoon dried basil | |
| Salt and pepper to taste | |
Our Ingredients Above
We have chosen to add bacon to the recipe above, but if you prefer to leave it
out the frittata will still be delicious.
Preparation Before Cooking
| Peel and chop the onion finely. Chop or crush the garlic Peel and slice the mushrooms. Chop the tomatoes into small pieces. Chop the pepper in half, remove the seeds and pith and then chop into small pieces. |
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CLICK ANY PICTURE BELOW TO ENLARGE IT
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Cut the potato(es) into
medium chunks to cut down on the cooking time and ensure they are easy to
slice. Place in boiling water and cook in barely boiling water for 20
minutes. Whilst the potatoes are cooking get on with preparing the rest of the ingredients. |
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Put the bacon slices in a
frying pan on medium heat and cook until the bacon begins to brown. Don't
let it go crisp just slightly brown. This will take around 4 to 5 minutes.
Place the bacon to one side when cooked. |
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Add a tablespoon of olive
oil to the frying pan and add the chopped onions. Fry them on a medium
heat until they start to turn a golden colour.
This will take around 8 minutes, turn them frequently as they cook |
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Whilst the onions are cooking dice the cooked bacon into smallish pieces. |
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Slice the potatoes thinly, remove the cooked onions from the
frying pan and add a tablespoon of olive oil.
Place the sliced potatoes in the frying pan and cook until the start to turn golden - this should take 5 minutes or so. Keep turning the potatoes over to ensure both sides are cooked. Sprinkle some salt over them as they cook. |
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Remove the potatoes when they are cooked, add a tablespoon of olive oil to the frying pan and add the tomatoes, mushrooms and sweet pepper. Sprinkle with a little salt and cook on a medium heat for 5 minutes. |
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Break the eggs into a bowl, add some salt and pepper, the
oregano and basil and break up the eggs by lightly whisking with a
fork. Do no more than merge the whites and yellows together. Add the potatoes, chopped bacon and onions to the pan, stir well and pour the egg mixture evenly over the top. |
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At a low medium heat, leave the frittata to cook for 15
minutes. This will solidify the eggs in the middle and bottom of
the frittata with just the top a bit runny.
Sprinkle on the grated cheese and place under the frying pan under a hot grill for about 3 minutes until the cheese turns a golden colour. |
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Cut the frittata into 3 wedges and serve on warm plates.
The frittata is also delicious cold, simply cover a wedge and place it in the fridge. It's great for a breakfast treat. |
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