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Potato and Vegetable Frittata Recipe |
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Potato
and Vegetable Frittata Recipe |
A frittata is an Italian omelette with just about
anything you fancy in it. Eggs are the base of course, then probably potatoes
are also essential but even these can be substituted with spaghetti if your are
feeling particularly Italian.
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Then anything goes - tomatoes, peas, onion, a bit
of garlic, peppers, French beans, green beans, onions etc.
Recipe by David Marks.
KEY POINTS
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Preparation Time: |
30 mins |
Cooking Time: |
25 minutes |
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How Difficult |
medium |
Freeze |
No |
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Servings |
3
portions |
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INGREDIENTS
The ingredients in this recipe (see below) will make a medium sized
homemade potato, ham and vegetable frittata enough for three people. The
various amounts of ingredients are not crucial so the recipe can be
scaled up or down very easily.
| Ingredients |
Imperial |
Metric |
| 4 eggs |
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| Butter, margarine or olive oil |
2 Tablespoons |
2 Tablespoons |
| Potatoes cooked and thinly sliced |
8 ounces |
240 grams |
| Mushrooms |
1.5 ounces |
45 grams |
| 1 Onion |
1.5 ounces |
45 grams |
| Half a sweet pepper |
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| 2 medium sized tomatoes, sliced |
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| 3/4 cup of cooked ham, sliced and diced |
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| 1/2 cup of grated cheese |
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| 1 crushed garlic clove |
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COOKING EQUIPMENT
1 Medium-sized frying pan
Knife
Scales
How To Make Potato, Ham and Vegetable Frittata The Easy Way
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First, peel the potatoes and cut them into four.
Making them into small chunks will cut down on the cooking time.
Put them into a pan of slightly salted barely boiling water. Cook
until they are ready for eating - about 20 minutes. This will give
you more than enough time to prepare the rest of the ingredients. |
| Prepare the mushrooms. We normally peel them first
then slice them up thinly but it's not necessary to peel them.
Make sure they have been washed lightly though. |
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Next prepare the onions. Peel them and slice them finely and chop them. We have
used red onions because they will add a bit of colour to the frittata. Prepare
the peppers. Cut in half and cut out the seeds and hard inner part (see
picture). Then slice and chop into small pieces. |
| Prepare the ham by cutting it into thin strips and
slicing them. Grate the cheese.
Slice the tomatoes - remove the more liquid central part of the
tomato. |
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Drain the cooked potatoes and slice them (see enlarged picture for suggested
size). Melt one tablespoon of butter / margarine in the frying pan.
Cook the potatoes over a medium to high heat until they begin to brown.
Remove them from the pan. |
| Melt the remaining tablespoon of butter / margarine
in the frying pan, add the vegetables and ham (not the
cheese though) and cook on
a medium heat for about 8 minutes.
Break the eggs into a bowl and gently beat the eggs. Not too
hard, just so that the white and yellow is mixed. Mix in salt and
pepper to taste.
Add the potatoes and garlic (sliced and crushed) to the pan and then pour over the eggs.
Cook for 20 minutes at a low to medium heat. |
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Place the frying pan under a medium hot grill so that the top of the
frittata is cooked. This will take about 3 minutes keep a good watch on the
frittata so that it doesn't burn. You should now have a firm egg and vegetable
mixture. |
| Remove the frittata from the heat and sprinkle the
grated cheese evenly over the top of the frittata. Replace the
frittata under the heat and let the cheese melt and turn slightly
brown. |
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Cut the frittata into wedges (this recipe gives three servings) and serve warm.
This frittata also tastes great at room temperature. In this case, let it cool and place in the
fridge. We tried it for breakfast and it really was good. The frittata will keep for a day in the fridge.
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