Potato Frittata

Frittata di Patate

This is a recipe from my book Simply Frittata. It is a simple vegetarian dish. My guests always enjoy it. My kids also love it.

 

Preparation time: 10–15 minutes
Cooking time: about 20–25 minutes

Serves: 3–4

Ingredients:
4 tbsp. extra virgin olive oil
2 medium white potatoes, finely diced
Salt (according to taste)
6 eggs
4 tbsp. grated Pecorino Romano cheese
Pepper to taste
4 oz. (110 g) cottage cheese
2 tbsp. freshly minced parsley

Method:

1. Heat the extra virgin olive oil in a skillet. Add the potatoes and fry until crispy and golden. Season with salt and set aside.
2. Preheat oven to 390° F (200° C). Line a baking dish with baking paper.
3. Meanwhile, in a bowl, beat the eggs with Pecorino Romano cheese, a pinch of salt, and the pepper. Add potatoes, cottage cheese, and parsley to the eggs and mix well.
4. Pour the egg mixture into the baking dish and use a spatula to distribute it evenly over the surface. Bake for 20 minutes or until frittata is set[1] and the top is light golden-brown.     
5. After the frittata has rested for a few minutes, serve with a green salad or grilled vegetables.[2]
   

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[1] You can check by lifting the edge of the frittata with a fork.

[2] You may need to season with salt.