NEW POTATO & PECORINO FRITTATA
Great served hot for supper or cold as a snack
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 6
Steps:
- Cook the unpeeled potatoes in boiling salted water for 15-20 minutes until tender when tested with the point of a knife. Allow to cool slightly, then cut into chunky slices.
- Heat the oil in a heavy-based non-stick frying pan big enough to take all the ingredients, about 28cm. Add the onions and cook for 4-5 minutes until soft and beginning to brown.
- Meanwhile whisk together the eggs and chives. Season generously with salt and freshly ground black pepper then add the cheese and whisk again. Heat the grill to moderately hot. Add the potato slices to the onions and then pour over the egg mixture. Cook over a low heat until the edges are beginning to firm up and the frittata is lightly set. This may take up to 10 minutes.
- Place the pan under the grill. Don't place the pan too close to the heat or it will burn on top before the centre is cooked. Cook for 2-3 minutes until the eggs are set and the top is a lovely golden colour. Serve hot or cold. This would be delicious with a mixed leaf and tomato salad.
Nutrition Facts : Calories 456 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.16 milligram of sodium
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