Potato and Onion Frittata

Receita em Português

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 you...is delicious simple and fast to make, excellent when you on the go. "bon apetit" :)

Caramelized Onions and Garlic Cheese Omelette

Who doesn't know how to make an omelette...the answer would be no one, as everyone knows how to make them, but the most important is the the contents (fillings) same as a person, as is what is inside a person that counts (their personality) same goes for the omelette, the fillings are it's personality, so make them good.

However simple it may be, this one is one of the best tasting omelettes I've made, and as such I wanted to share this with my followers. As to the potato wedges, there several recipes previously posted on how to make these, look in my previous postings or search for the keyword "wedges" in the labels.

Receita em Portugues AQUI


Recipe Ingredients: (1 person)

• 2 big eggs (mixed in a bowl)
  
• 3 garlic cloves (minced)
  
• 1/2 onion (thinly sliced)
  
• 3 soup spoons full of cubed cheese (I used cheddar and cut it into very small cubes)
  
• a little olive oil
  
• salt and black pepper to taste.
  

Place a non stick frying pan on the stove with a little olive oil, temper it with sea salt and black pepper, once hot add the onion and garlic, always stirring let them go golden brown virtually caramelizing them, (both the garlic and the onion will get a specific sweetish taste, which is beautiful) at this stage remove them from the fire, and pour them inside the mixed eggs , and stir these well.

Put the frying pan back on the stove with a little of olive oil, and once hot pour in the mixture of eggs and onions, at the start stir it as if you were going to make scrambled eggs, but as soon as it starts to dry stop mixing, as to achieve a perfect omelette it must be (a little) moist inside. Leaving 2 centimetres from the edge on the pan, lay a line of cheese cubes across the middle of the omelette, and then with a teflon spatula fold one third of the omelette back into it's center and do the same from the oposite side, let it cook for 1-2 minutes and once that is achieved flip it over letting it cook for another 1-2 minutes, after this it is ready to serve and eat, when you cut the amelette in the middle should be moist and the cheese should ooze out yumyum!!


You can serve it with what to want, I made potato wedges, you can use salad, rice and/or any other combinations that you may like. Bon appetit.
These eggs that I used were given by a friend who has hens and liked my blog so the eggs are free range and organic (super fresh), my friend's name is Manuel. Today some friends also gave me a wonderful fish which I will cook soon, but for now I have more surprises for you coming soon. xx