(Picture courtesy of framino’s photostream at flickr.com.)
Something I always like is potatoes, and this is one way to make them that’s not something you run into every time you turn around. A frittata takes a little time in the oven, but not so much that it’s a major project.
You can throw any kind of veggie into this as well as make it plain, and I do some of the onions and any other veggies to have on the side or top.
This is a basic, cheese and potato, frittata.
- 2 tablespoons olive oil
- 2 large russet potatoes, peeled and shredded
- 1 medium onion, diced
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- 4 eggs, beaten
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
- Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.
The simplicity and the everyday ingredients make a frittata something to whip up when you just want to throw in a bit of pizzaz without much effort. It looks more planned than it is.
Enjoy – and I used sharp cheddar, but then, I happen to like it. Any kind of cheese that’s to your individual taste is fine.