Frittata with potatoes and thyme

Frittata with potatoes and thyme

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 large floury potato
1 onion
thyme sprigs
3 tablespoons olive oil
6 eggs
75ml milk or double cream
75g parmesan cheese
salt
freshly ground black pepper

Method

  1. Peel and thinly slice the potato. Halve, peel and thinly slice the onion. Finely chop enough thyme leaves to give you 1 teaspoon. Heat the oven to 170ºC.
  2. Heat 2 tablespoons of the olive oil in a 22–24 cm ovenproof, non-stick frying pan over a low to medium heat. Add the onion and potato and season with salt and pepper. Cover and cook gently until the potato is tender and the onion softening, about 15–20 minutes, stirring occasionally and reducing the heat if necessary. Stir the thyme through, take the pan off the heat and set aside to cool a little.
  3. Break the eggs into a large bowl, add the milk or cream and whisk well, using a fork to break them up. Grate the Parmesan, add to the beaten eggs and season well. Add the cooked potato and onion to the egg mixture and stir well.
  4. Wipe out the frying pan. Add the remaining 1 tablespoon oil and heat gently. Pour in the egg and potato mixture and level the surface. Cook gently for about 5 minutes until set and golden underneath, then place in the oven for 10–15 minutes until just set; it can still be a little soft in the centre. Slide the frittata onto a large plate.

Variations

  • Asparagus and broad bean frittata: Omit the potato and onion. Finely chop enough thyme to give you ½–1 teaspoon. Sweat 1 finely diced shallot in ½ tablespoon olive oil in a non-stick frying pan. Prepare ½ bunch of asparagus spears, cut into 2.5 cm pieces, blanch and refresh. Blanch, refresh and skin 100 g podded broad beans. Add these vegetables to the sweated shallot with the thyme. Season well, add to the egg mixture and proceed as for the main recipe.

    Smoked salmon and watercress frittata: Omit the potato, onion, thyme and Parmesan. Add 150 g smoked salmon, cut into strips, and 120–150 g watercress, washed, stalks removed and finely chopped, to the beaten egg mixture. Proceed as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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