Potato frittata omelette with chakalaka
|500 ml||sunflower oil|
|1||large onion — finely chopped|
|800–900 g||potatoes — peeled and sliced 1cm thick|
|10||eggs — whisked|
|4 tbsp||flat-leaf parsley — finely chopped, plus extra for serving|
|salt and freshly ground black pepper — to taste|
|chakalaka — to serve|
Fill a large, deep sauté pan with the sunflower oil and heat.
Place onion and potato slices together in hot oil, and cook gently, partially covered, until soft, without frying them (25–30 minutes).
Drain the cooked potatoes and onions and set the oil aside. Allow the potatoes and onions to cool.
Add the eggs and parsley to the cooked potato and onions and season.
Heat a drizzle of the reserved oil in a large non-stick frying pan (about 5cm deep).
Pour the egg and potato mixture into the frying pan and fry for 10–12 minutes or until half-cooked (the top will still be a bit wobbly).
Slide omelette onto a plate, cooked side down.
Place pan over plate and flip omelette back into pan, raw side down.
Cook for a further 6–10 minutes or until golden brown and firm.
To serve, cut into wedges and serve with chakalaka, salad and crusty bread.
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