Potato Frittata is quick to prepare, easy to cook and delicious to eat. Many people use frittata as a lunch or brunch but there is no reason why it can’t be used for breakfast or dinner. The recipe uses only vegetables and eggs and is therefore suitable for vegetarians.
There is no limit to what you can use to flavor your frittata, just about any vegetable or meat is acceptable. This recipe will serve two to three adults. As a rule I would never attempt to make any frittata without a minimum of 4 eggs or you will just produce an omelet.
4 eggs, lightly beaten with a small quantity of milk added
1 large potato peeled and sliced thinly
1 onion, diced
2 mushrooms sliced thinly
Salt and pepper to taste
1 Tbsp of vegetable or Canola oil for cooking
1 tsp of butter
Grated cheddar cheese to taste
Place a small skillet or medium size fry-pan on medium heat. Add Tbsp of oil.
Place potato and onion in the pan to cook. (You need these items just cooked before adding the egg mixture.)
Add sliced mushrooms. Add tsp of butter and allow to melt before adding egg mixture. (Note: the butter will stop the egg from sticking to the pan.)
When the egg is cooked around the sides and almost cooked in the middle, add the grated cheese and remove from heat after 30 seconds.
Tip: If the egg mixture is not cooking on the top quickly enough for you, remove the pan and place it under a hot grill for a short time and this will complete the top and melt the cheese. This gives a nice crispy golden finish.
Serve hot with a green side salad.
If this recipe appears to be for a large omelet it is because frittata is an Italian omelet and the Italians, in my opinion, are the world’s best for creating fine dishes.
Enjoy your quick potato frittata. Bon appetite.