Potato & Egg Frittata

Frittata di Patate e Uova

Ingredients

• ¾ cup vegetable oil
• 1.2 kilo potatoes, sliced (5mm thick)
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped
• 6 fresh eggs, lightly whisked

Equipment

• Non-stick frypan (26 cm diameter

Method

1. Add the oil to your non-stick frypan
2. On a medium–high heat, fry and lightly brown, in batches, all the potatoes until cooked and crispy
3. Season potatoes and set aside
4. Reduce the heat to low, leaving the remaining oil in the pan
5. Return the cooked potatoes to the pan, layering evenly.
6. Sprinkle the parsley over the potatoes.
7. Pour the whisked and seasoned eggs evenly over the potatoes.
8. Place the lid on the frypan.
9. Continue cooking on a low heat for 15–20 minutes or until the eggs are almost set.
10. When the eggs are almost set, and very little runny egg is visible, loosen the frittata from the pan, by gently shaking the frypan.
11. Once loosened, turn the frittata onto a plate by putting a round plate over the frypan and turning the frypan upside down.
12. Once the frittata is on the plate, slide it back into the frypan to cook the other side.
13. Return the lid to the frypan and cook for a further 2 minutes.
14. Once cooked, turn the frittata again, out of the frypan and onto a serving plate.

To Serve

Serve hot or cold with a fresh side salad.If you’re not comfortable turning out the frittata onto a plate and then returning it to the frypan, then wesuggest that, after cooking for the first 15-20 minutes, simply place the pan (with no lid) under a moderate grill until golden brown and the eggs have set.