Thursday, 30 April 2009

Potato and Onion Frittata

Recipe Ingredients: (enough for 4)
  • 300grs potato (thinly sliced)
  • 2 large onions (thinly sliced).
  • 3 garlic cloves (thinly sliced).
  • 6 medium beefy tomatoes (sliced)
  • 6 eggs (mixed not beaten).
  • 1 red bell pepper (thinly sliced).
  • 2 red chillies (de-seeded thinly sliced).
  • (optional...Chopped coriander...leftovers of cooked fishes or meats can be added too).
  • 1/2 tea spoon paprica.
  • salt and black pepper.

Is really simple, frittata is like an omelette finished in the oven, only that the eggs are not beaten so making like a firmer omelette rather than fluffy, so when mixing the eggs make sure they're just mixed no froth please. The frittata also normally made in a frying pan than cook the bottom of the omelette and then is finished in the oven or grill, due to the size of mine I done it all in the oven in a large dish.

Stick a frying pan on the stove, with a little olive oil that once hot you add to it the onion, the pepper, the garlic and chilli. Let these cook until golden then add 1 of the tomatoes cut into small pieces (keeping the remaining 5 to place on top of the frittata) also add the seasoning (salt and black pepper, add also the potato and a half glass of water, once boiling reduce to minimum, place a lid on top and let the potato cook through but to the point only that it is still firm, meanwhile place a pirex dish in the oven with a little olive oil at around 150c.

In a bowl place the eggs mix them (no froth remember) and once mixed add the potato mixture, give it a swirl so that the whole mixture is involved with egg, take the tray out of the oven and pour mixture inside, as is very hot this will start the cooking of the bottom of the frittata, cover the top with the sliced tomatoes seasoning them too, and place it back in the oven raising the temp to 200c, should be done within 20 minutes, and that's it serve it with a salad, or any other accompaniment of your choice, or eat it on it's own up to delicious simple and fast to make, excellent when you on the go. "bon apetit" :)


Ginger said...

Mr. Ricardo Candeias your frittata looks delectable!! Perfect for breakfast. I am definitely want to try and make this. Have a good weekend.

Ricardo said...

Wow ...I being called Mr...must be going up in the world hehe ..definitely good for breakfast, have fun and a lovely weekend too. cheers for comment and visit :) xxx

Joan Nova said...

I especially like that the tomatoes are sliced and remain whole-looking. Though delicious 'as is', adding leftover fish or meat as you suggest creates a whole meal. I particularly like the idea of the fish.

Anonymous said...

Frittata looks excellent with potatoes and onions and topped with tomatoes - very yummy!

Ricardo said...

Thank you so much both (5 Star & Joan) for your opinions and comements here left, as well as your visit. :) xxx
Joan the only reason I didn't use left overs is that I didn't have any and the wife is a vegetarian, however she does eat fish, that is why I suggested, so thank you for your opinion I very much liked it. :) xx

The Duo Dishes said...

The final tomato layer adds great color!

Sophie said...

MMMMM....Ricardo! yummie yummie for my tummy!
Great fritatta! Love it!
Thanks again for your lovely comments on my foodblog, you make me laugh & smile every time!

Ricardo said...

Thank you Duo and Sophie, you are so kind and generous, and I didn't even have to pay you to say these nice things thanks for comments and visit :) xxx

Juliana said...

I love frittata, the one that you feature looks so good. The pictures are great.

Ricardo said...

Thank you Juliana, I appreciated your comment as well as you having taken the time to browse other recipes...thanks so much :) xxx

Anonymous said...

This looks delicious. Can I ask what may be a dumb question? You mention a few times that the eggs must not be frothed. What would happen if they were? Would it just turn out really crumbly?

Ricardo said...

1st of all let me reiterate that there no such thing as a dumb question, as questions are a part of acquiring knowledge and learning... I actually enjoy when people ask me things...Well no it would not turn very crumbly what would happen is that would then be more like an omelette than a fritatta, as the bubble in the froth not only makes it more porous and fluffy as well as they retain moist. That's why an omelette should be almost runny in the centre and it is imperative that the eggs are 1st class, a not well cooked eggs if they have problems can cause serious problems. while a fritatta is cooked through thoroughly and should be more solid. Than there is the Spanish tortilla which is something in between the frittata and the omelette...Anyway hope it clarifies your least that is my interpretation. :) thanks for visit comment and question. :) xx

Chef E said...

Ah Yi Yi Yi, where is my frita bandita... I woke up and there was nothing like this at my table... You are too funny with the video up at the your sense of humor!!!

Love the food Mr Rico AKA Cafe Man :)

Ricardo said...

Thank you Chef E, I do try more than just give recipes, I try to entertain a little too where time allows, sorry didn't send you a slice..but it got eaten when I blinked...thanks for comment and visit. xxx :)

Mommy Gourmet said...

This is just beautiful!!

Ricardo said...

Thanks a million Mummy Gourmet, appreciated :) xx


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