Rafanata with a Twist

Ingredients

• 6 large eggs 6 large eggs
• 2 medium potatoes, peeled and thinly sliced 2 medium potatoes, peeled and thinly sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons grated horseradish 2 tablespoons grated horseradish
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 4g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
3. 3.
   Heat olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and cook until golden and tender, about 8-10 minutes. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and sauté until translucent.
5. 5.
   Add the cooked potatoes back to the skillet and mix well with the onions.
6. 6.
   Pour the beaten eggs over the potato and onion mixture. Sprinkle grated horseradish, Parmesan cheese, and chopped parsley on top.
7. 7.
   Cook on medium heat for 5 minutes, or until the edges start to set.
8. 8.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking throughout the frittata.
• Horseradish — Adjust the amount of grated horseradish according to your spice preference. If you prefer a milder flavor, reduce the amount.

Tips & Tricks

• For an extra kick of flavor, serve the frittata with a dollop of sour cream or Greek yogurt.
• Experiment with different types of cheese, such as cheddar or Gruyere, to add a unique twist to the frittata.
• If you don't have fresh parsley, you can substitute it with dried parsley flakes.
• Leftover frittata can be refrigerated and enjoyed cold or reheated for a quick and satisfying meal.
• Serve the frittata with a side of mixed greens or a fresh tomato salad for a complete and balanced meal.

Serving advice

Serve the Spicy Horseradish Frittata warm, either as a main dish or as part of a brunch spread. Cut it into wedges and garnish with additional chopped parsley for an appealing presentation.

Presentation advice

To enhance the presentation, sprinkle a pinch of grated Parmesan cheese and a few parsley leaves on top of the frittata just before serving. This adds a touch of elegance and freshness to the dish.