Mushroom and potato frittata

Recipe from: 3/11/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 25 minutes


Serving Change
  • 45
    olive oil
  • 500
    brown mushrooms, sliced
  • 1
    medium onion, thinly sliced
  • 500
    potatoes, sliced into 3 mm thick slices and boiled until soft
  • salt and freshly ground black pepper
  • 5
    fresh thyme
  • 4
    large eggs
  • 100


25 minutes
Heat a little of the oil and sauté the mushrooms and onion in a pan with an ovenproof handle until golden brown.
Remove from the pan and wipe it.
Heat the remaining oil in the pan and arrange a third of the potato slices in the bottom of the pan so they overlap slightly.
Season well with thyme, salt and pepper.
Spoon half the mushroom mixture on top.
Repeat with another third of the potato slices, season and spoon the remaining mushroom mixture on top.
End with a layer of potatoes.
Whisk together the eggs and milk and carefully pour over the potato layers.
Cover the pan and cook slowly until the egg mixture has set, about 20 minutes.
Place under a very hot oven grill until golden brown. Slice and serve hot.

Read more on: grill  |  sauté


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.