Potato Frittata with a Modern Twist

Ingredients

In this Nouvelle cuisine adaptation, the traditional Frittata di patate alla romana is transformed into a more refined and visually appealing dish. The original recipe typically uses simple ingredients like potatoes, eggs, onions, and olive oil. However, the Elevated Potato Frittata incorporates modern techniques and presentation styles to elevate the dish. The addition of fresh herbs and the use of innovative cooking methods result in a more sophisticated and visually stunning frittata. We alse have the original recipe for Frittata di patate alla romana, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and thinly sliced 500g (1.1 lb) potatoes, peeled and thinly sliced
• 6 large eggs 6 large eggs
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 3.5g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large non-stick skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent.
3. 3.
   Add the sliced potatoes to the skillet and cook until they are tender and lightly golden.
4. 4.
   In a mixing bowl, whisk the eggs until well beaten. Season with salt and pepper.
5. 5.
   Pour the beaten eggs over the potatoes in the skillet. Sprinkle the fresh chives and thyme leaves on top.
6. 6.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is golden brown.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing.
8. 8.
   Serve the Elevated Potato Frittata warm or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the frittata.
• Eggs — Whisk the eggs well to incorporate air and create a light and fluffy texture.
• Fresh herbs — Use fresh herbs for the best flavor. Chop them just before adding them to the frittata to preserve their vibrant color and aroma.

Tips & Tricks

• For added richness, you can sprinkle some grated Parmesan cheese on top of the frittata before baking.
• Experiment with different herbs and spices to customize the flavor profile of the frittata.
• Serve the frittata with a side of mixed greens or a light salad for a complete meal.
• Leftover frittata can be refrigerated and enjoyed cold or reheated for a quick and satisfying breakfast or lunch option.
• Don't overcook the frittata in the oven to maintain its creamy texture.

Serving advice

Serve the Elevated Potato Frittata as a main course for brunch or a light dinner. Cut it into wedges and garnish with additional fresh herbs for an elegant presentation.

Presentation advice

To enhance the presentation, serve the frittata on a white platter or individual plates. Sprinkle some extra fresh herbs on top and drizzle with a touch of olive oil for a finishing touch.