New potato & pecorino frittata

New potato & pecorino frittata

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Cooking time

Prep: 50 mins - 1 hr

Skill level

Easy

Servings

Serves 4

Great served hot for supper or cold as a snack

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
456
protein
28g
carbs
27g
fat
27g
saturates
10g
fibre
2g
sugar
0g
salt
1.16g

Ingredients

  • 600g new potatoes
  • 2 tbsp light olive oil
  • 1 onion, finely sliced
  • 8 free-range eggs
  • 2 tbsp finely snipped fresh chives
  • 100g pecorino or parmesan, finely grated

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Method

  1. Cook the unpeeled potatoes in boiling salted water for 15-20 minutes until tender when tested with the point of a knife. Allow to cool slightly, then cut into chunky slices.
  2. Heat the oil in a heavy-based non-stick frying pan big enough to take all the ingredients, about 28cm. Add the onions and cook for 4-5 minutes until soft and beginning to brown.
  3. Meanwhile whisk together the eggs and chives. Season generously with salt and freshly ground black pepper then add the cheese and whisk again. Heat the grill to moderately hot. Add the potato slices to the onions and then pour over the egg mixture. Cook over a low heat until the edges are beginning to firm up and the frittata is lightly set. This may take up to 10 minutes.
  4. Place the pan under the grill. Don’t place the pan too close to the heat or it will burn on top before the centre is cooked. Cook for 2-3 minutes until the eggs are set and the top is a lovely golden colour. Serve hot or cold. This would be delicious with a mixed leaf and tomato salad.

Recipe from Good Food magazine, May 2003

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