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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: I use non-stick teflon coated pans, I find that these produce the best results and I need little or no oil. | 2. Peel and cut potatoes into 1cm cubes and boil until al dente (I use the microwave for this). | 3. Finely dice garlic and onion and fry until translucent. | 4. Crack eggs and whisk lightly. | 5. Drain potatoes and fry, bake or grill until light golden brown (like you are cooking fries). | 6. Mix cheese and herbs in a large bowl and season. | 7. Add the potatoes, garlic and onion to the cheese and mix through. | 8. Add the whisked eggs to the mix and fold through. | 9. Heat a large non stick frying pan and pour in the mixture. (It may be a good idea to make 2 smaller frittate with this amount of ingredients, as you will then have room to scrape into sides as they cook and you will have more room to turn the frittata). | 10. Turn the heat down quite low, otherwise the base will get burnt. | 11. Scrape the sides of the frittata into the middles as they cook, the raw egg will move to the edges and you can repeat the action. | 12. When the frittata has cooked around the edges and there is only a section in the middle left uncooked, place under a hot grill until nice and golden. | 13. You may like to sprinkle cheese over the top while under the grill. | 14. The best way to remove the frittata from the pan is to slide it out onto a warm plate, this is why I insist on using non-stick pans | 15. Slice like you would a pizza and serve. Personally I like the frittata warm but not hot, but its also great cold. | 16. Variations: as I have said, it is so easy to vary this dish, here are some suggestions -- pumpkin and sweet potato (cooked in the same way as the potato, diced squash, zucchini, tomato, aubergine (eggplant), corn, mushrooms or broccoli. To turn it into a non-vego dish, add some diced ham/bacon (fry a little in the pan), shredded chicken or turkey or even some flaked fish. I have even used tofu on occasion. | 17. Yet another example of how versatile this dish is, change your seasonings; whisk in with the eggs some curry powder, cajun spices or some freshly chopped chilli. Enjoy, I believe alot of the joy of this dish comes from the cooking process itself. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3			-	-	-	-
egg	6			429.0	2.16	37.68	28.53
garlic clove	2			-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
cheese	3/4 - 1	cup	grated	0.0	0.0	0.0	0.0
herb	1 -2	teaspoon	dried	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.