Рецепт Recipe For Potato Frittata
I would love to win with the Hot Potato Blogger Challenge because I could really do with some good news!
A Slice Of Potato Frittata
Since Dave and I started our training regime, potatoes have not appeared at our table at night. But, potatoes are brilliant to eat before you train, and as long as you eat them half an hour before you head for the gym, you will get the most out of the potato. I must say that I am quite impartial to eggs, in any form, and so a potato frittata seemed like the perfect dish for me to prepare as my third and final entry into the competition. The most amazing thing about this Italian dish is that you can eat it hot, straight from the oven or you can serve it cold as a dish for a picnic. We had the first slice served warm on a cold and wet Sunday as a mid morning snack. This is also a great way to feed a lot of people on a budget, and you can use any vegetables to bulk up your potato frittata. I used courgettes but next time asparagus is in season I will make the dish with a generous handful of cut spears.
- Potato Frittata
- Potato Frittata Author: Adapted from Alison Holst's Meals Without Meat page 40 Cuisine: Low in sodium. Very high in vitamin C
- 15g butter
15mls olive oil, plus extra for drizzling 1 large onion, peeled, cut in half and thinly sliced Salt and freshly ground black pepper to season 5mls crushed garlic
600g potatoes, sliced fairly thickly 3 courgettes, thickly sliced 4 eggs 30mls cold water 2 stalks rosemary, picked and finely chopped 20g Parmesan cheese, grated, divided Paprika for sprinkling
Place the butter and oil into a sauté pan that has a lid Melt the butter and oil over a low temperatre Add the onions and sauté until soft Season to taste and add the garlic Cook for a few minutes to allow the garlic to soften Layer and season the potatoes in the dish Drizzle the top layer with olive oil Cover and leave to cook for 15 minutes, stirring occassionaly without breaking up the potatoes Add the sliced courgettes and season to taste Place the eggs and water into a mixing bowl Season and whisk until the eggs are completely mixed Add the rosemary and 10g of the Parmesan and mix in Push down the potatoes and pour the egg mixture over them Cook for 10 minutes Sprinkle the top with paprika and the remaining Parmesan Place under the grill for 5 minutes I made this in my tarte tatin dish and used a lid that fitted it Calories: 1244 Fat: 53g Saturated fat: 19.3g Carbohydrates: 136.4g Sugar: 22.9g Sodium: 528mg Fiber: 20.7g Protein: 59.5g Cholesterol: 1007mg 3.3.3077
Click on the links for conversions and notes.
Disclosure: I was invited to participate in this competition. I was provided with the potatoes I needed, together with additional pantry ingredients and vouchers to the value of R400. This post is in line with my blogging policy.
What I blogged June 8:
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.