|3||potatoes — parboiled, chunks|
|1||onion — sliced|
|2||fresh parsley — chopped|
|1||chillies — chopped, optional|
|salt and freshly ground black pepper — to taste|
Preheat oven to 180°C if you are using it.
I used a huge catering skillet for this, but if your pan size is limited, it can be baked in a Pyrex dish in the oven.
I will explain both ways. Heat the skillet you are going to use or any other pan you have and add the olive oil. Once the oil is hot, add the potato chunks and the onion and allow to caramelized and brown slightly. Lower the heat, because you do not want to burn the potatoes or onions. Season with salt and pepper.
In the meantime, beat the eggs in a separate bowl, season with a little salt and pepper and keep ready. Here is where the difference in the two methods start. If your skillet is big enough, add the egg mixture to the pan and turn the heat right down so that the frittata cooks through without burning. If your are using the oven method, butter your Pyrex dish and add the potato and onions to the dish, spreading it evenly.
Add the eggs to the dish and place in the oven for about 20-30 minutes. The middle of the frittata in both cases must be just set when touched. If you are making it on the stove top in the skillet, cover the pan with a sheet of foil so that the top of the fritata also cooks. Once the frittata is ready, sprinkle the parsley and chopped chili over the top and serve with a green salad and some homemade bread.
The frittata is delicious served hot or cold or cut up in small blocks as part of asavoury platter.
Reprinted with permission of My Easy Cooking.