Recipe 

Oven-Baked Tomato and Potato Frittata

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Oven-Baked Frittata is an excellent fuss-less alternative to the pan-fried one.


Serves 4, Preparation 10 mins, Cooking 30-35 mins

  • 6 eggs
  • 1 small onion, to slice
  • 2 medium-large tomatoes or 7-8 cherry tomatoes, to slice
  • 2 small-sized potatoes
  • salt and ground black pepper, to taste
  • a sprig of chopped parsley
  • 2 tablespoons grated Parmigiano cheese
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons


Method

Preheat the oven to 180°/ 350 F, Gas 4.

In a bowl, beat the eggs vigorously with a pinch of salt. As soon as they become frothy, add the grated Parmigiano, a few slices of tomato – keeping some aside for final garnishing – the chopped parsley and mix.

Slice finely the onion. Cut the potatoes into slices or cubes. Heat 2 tablespoons of EVOO in a non-stick frying pan, stir-fry the onion and brown the potatoes over medium flame. Season with salt and pepper to taste and lower the heat.
Add to the egg/tomato mixture and stir.

Pour the mixture into a lightly oiled non-stick baking tin, add some slices of tomatoes to garnish, bake in a static oven about 30 minutes. Remove from the oven and leave to cool slightly.
 
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