Classic Roman Potato Frittata

Ingredients

• 6 medium potatoes, peeled and thinly sliced (600g) 6 medium potatoes, peeled and thinly sliced (600g)
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 8 large eggs 8 large eggs
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh basil, chopped 1/4 cup (15g) fresh basil, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and cook until golden brown, about 10 minutes. Remove the potatoes from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.
4. 4.
   In a large bowl, whisk together the eggs, milk, parsley, basil, salt, and pepper.
5. 5.
   Add the cooked potatoes to the egg mixture and gently combine.
6. 6.
   Pour the potato and egg mixture back into the skillet with the onions and garlic. Cook over medium heat for 5 minutes, allowing the bottom to set.
7. 7.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking throughout the frittata.
• Fresh herbs — Use fresh parsley and basil for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a twist, add some grated Parmesan cheese to the egg mixture before baking.
• Experiment with different herbs such as thyme or rosemary to customize the flavors.
• Serve the frittata with a side of mixed greens for a complete meal.
• Leftover frittata can be refrigerated and enjoyed cold or reheated the next day.
• Feel free to add other vegetables like bell peppers or zucchini for added variety.

Serving advice

Serve the Classic Roman Potato Frittata warm or at room temperature. It can be enjoyed as a main course for breakfast, lunch, or dinner. Cut it into wedges and serve with a side salad or crusty bread.

Presentation advice

Garnish the frittata with a sprinkle of fresh herbs, such as parsley or basil, to add a pop of color. Serve it on a platter or individual plates for an elegant presentation.