Saturday, March 30, 2013

Potato Frittata

8 eggs
50ml milk
200g mild cheddar, grated
2 tbs olive oil
2 onions, thinly sliced
1 garlic clove, crushed
500g potatoes, peeled, cooked, sliced

Preheat oven to 180°C. Beat eggs and milk in a large bowl. Add cheese and season.
Heat half the oil in an ovenproof frypan over low heat. Cook onion and garlic, stirring, for 5-6 minutes until soft. Remove and add to the egg mixture with the potato.

Wipe pan clean, then return to low heat with remaining oil. Pour in frittata mixture and using a palette knife, gently pull away from sides of the pan, allowing uncooked egg to run to edges. Once cooked around the outside (about 2-3 minutes), transfer pan to the oven and bake for 10-15 minutes until set. Turn out and cool.

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