Mushroom and potato frittata

6 servings Prep: 25 mins, Cooking: 35 mins By Food24
Tap for method
Tap for method

Ingredients (8)

45.00 ml fresh chillies — 573
500.00 g brown mushrooms — sliced
1.00 onion — medium, thinly sliced
500.00 g potatoes — sliced into 3mm thick slices and boiled until soft
0.00 sea salt and freshly ground black pepper
5.00 ml fresh thyme
4.00 eggs — large
100.00 ml milk
Tap for ingredients
Tap for ingredients


Heat a little of the oil and saut&eacute 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.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.