Frittata di Patate e Cipolle
The heartwarming comfort of the Italian home kitchen: tender, slow-cooked sliced potatoes and sweet golden onions suspended in a thick, fluffy frittata with Parmigiano Reggiano.
Ingredients
- • 6 large free-range eggs
- • 350g waxy potatoes, peeled and sliced into 3mm rounds
- • 1 large white onion, thinly sliced
- • 4 tbsp extra virgin olive oil
- • 50g Parmigiano Reggiano, grated
- • Salt, freshly ground black pepper, and fresh parsley
Preparation Steps
Heat olive oil in a 24cm heavy skillet over medium-low heat. Add potatoes and sliced onions with a pinch of salt. Cover and cook gently for 15-18 minutes, stirring occasionally, until potatoes are tender and onions are sweet and translucent without heavy browning.
In a bowl, whisk eggs with grated cheese, chopped parsley, black pepper, and salt.
Pour egg mixture directly over the tender potatoes in the pan. Cook over low heat for 8 minutes until the edges pull away and the bottom is golden brown.
Place a large flat plate over the skillet, invert quickly and confidently, then slide the frittata back into the pan to cook the second side for 3 minutes. Slice into wedges.