Whether we say potato or tomato, virtually anything goes when it comes to frittatas! Ideal at any time of year (add seasonal ingredients to taste) this handy recipe comes courtesy of another kitchen classic, Nici Wickes. Further cracking ideas, all perfect when preparing Easter brunches, lunches and breakfasts, are available online at www.eggs.org.nz.
INGREDIENTS
- 1/4 cup olive oil
- 1 onion, thinly sliced
- 500g (approx. 3 medium-large) potatoes
- 5 medium-large eggs
- 2 tbsp rosemary, chopped
- 1 tsp sea salt
- 1/4 tsp cracked pepper
- 200g bacon (half to dice, half as whole rashers)
- 2 tbsp caramelised onion chutney
- 2-3 tbsp chopped parsley
METHOD
Preheat oven to 170 degrees Celsius. Heat half the oil in a large (23-26cm) ovenproof pan, dice half of the bacon and cook with the onion until soft.
Peel potatoes and slice thinly or roughly pulse into pea-sized pieces in a food processor. Don’t overdo it or they will turn to mush!
In a large bowl, beat the eggs then whisk in rosemary, salt and pepper. Add the potatoes and toss well to coat. Add softened onions, diced bacon and onion chutney. Stir to combine.
Add the remaining oil into the pan and pour in the mixture. Reduce heat to low and cook slowly until the edges are cooked – this should take about 10 minutes.
Top with the remaining whole rashers of bacon and bake in the oven until golden brown and the frittata is set in the middle – about 20-25 minutes.
Rest for 10 minutes, garnish with parsley and cut into wedges or squares, serving hot or at room temperature with chutney on the side.
NIC’S TIPS
Always season frittatas well (with salt, pepper, chilli flakes or herbs, for example) to compliment flavours from starchy vegetables forming the base, such as potatoes, pumpkin and kumara.
Always add vegetables into the whisked egg and toss to coat well before sliding them into the pan. Many make the mistake of pouring the egg over the vegetables in the pan and this leads to a frittata that won’t hold together.
Simple is best. Don’t add too many different ingredients – it’s a frittata not a jumble sale!
Cook well as undercooked frittatas tend to become soggy as they cool. Ensure it is golden brown around the edges for the sake of good flavour and good form.
