Thursday, 26 January 2012

POTATO FRITTATA





This is the only way (together with crepes), to make my children eat eggs. They love it. It is a proper lunch/dinner for them, they don't need anything else after this. And it is great also for parties, cut in small pieces and eaten cold. This has been made with potatoes, but you can use everything you like: courgettes, peppercorns, tomatoes, asparagus, artichokes, sausage ... just use your imagination!

Ingredients for 4 people:

6 eggs
2 small potatoes
100 ml milk
salt
pepper
Olive oil or butter (or both)

First, peel the potatoes and cut them into small chunks; it  will cut down on the cooking time.
Put them into a pan of slightly salted boiling water and cook them until they are ready for eating (about 20 minutes).

When ready drain them and put them in a skillet with some olive oil or butter and sautée them for a few minutes.

Lightly beat the eggs to incorporate some air into them, which will make for a fluffier frittata. Add the milk, some salt and pepper before beating.

Spread the potatoes into a single layer in the pan and pour the eggs over; let the frittata cook, without stirring, until the top begins to firm up. Cover the skillet with a dish and flip it upside-down while holding the dish pressed to it (I advise you to do this over a sink the first time!).

The frittata will come to rest on the dish; turn the skillet right-side up, slide the frittata back into it, and cook it for a couple of minutes more to set it through. It shouldn't be runny, nor should it be bone dry.







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