Name: New Potato & Pecorino Frittata Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 600g new potatoes; 1 onion, finely sliced; 8 free-range eggs; 100g pecorino or parmesan, finely grated; 2 tbsp light olive oil; 2 tbsp finely snipped fresh chives

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Introduction

This new potato and pecorino frittata is a simple yet satisfying dish perfect for any meal of the day. Creamy eggs combine with tender potatoes and savory cheese to create a flavorful, comforting frittata that’s easy to prepare and delicious served hot or cold.

A close-up view of a black pan filled with a creamy, orange baked dish that has a slightly browned, bubbly top layer. Scattered evenly across the surface are round, soft potato slices with a light golden color and visible texture. Small flecks of green herbs are sprinkled throughout the orange cheese or sauce layer, adding contrast. A black spatula is lifting one side of the dish, showing a thick and hearty consistency. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g new potatoes
2 tbsp light olive oil
1 onion, finely sliced
8 free-range eggs
2 tbsp finely snipped fresh chives
100g pecorino or parmesan, finely grated

Instructions

Step 1: Cook the unpeeled new potatoes in boiling salted water for 15-20 minutes until tender when tested with a knife. Allow to cool slightly, then cut into chunky slices.
Step 2: Heat the olive oil in a heavy-based non-stick frying pan (about 28cm) over medium heat. Add the sliced onion and cook for 4-5 minutes until soft and starting to brown.
Step 3: While the onions cook, whisk together the eggs and fresh chives. Season generously with salt and freshly ground black pepper, then add the grated pecorino or parmesan and whisk again.
Step 4: Add the potato slices to the onions in the pan, then pour over the egg mixture. Cook over low heat until the edges begin to set and the frittata is lightly firm, about 10 minutes.
Step 5: Preheat the grill to moderately hot. Place the pan under the grill, keeping it at a safe distance to avoid burning the top. Grill for 2-3 minutes until the eggs are fully set and the top is golden.
Step 6: Serve the frittata hot or cold, ideally with a mixed leaf and tomato salad for a fresh accompaniment.

Tips & Variations

Use parmesan if pecorino is not available; both give a lovely salty, nutty flavor.
Fresh herbs like parsley or basil can be added alongside chives for extra freshness.
For a richer texture, add a splash of cream or milk to the whisked eggs before cooking.
Try roasting the potatoes for a slightly different texture and added depth of flavor.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through, or enjoy cold as a convenient snack or packed lunch option.

How to Serve

A close-up view of a round black pan filled with a dish made of thick golden-brown baked egg mixture. Large soft potato slices with pale yellow centers and light browning appear spread throughout the top, partially submerged in the egg. The surface is textured with small green herb bits sprinkled evenly across, with some darker browned spots showing crispiness. The pan rests on a white marbled surface, and a black spoon handles the edge of the pan from the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of new potatoes?

Yes, regular potatoes can be used, but adjust cooking time depending on size and type to ensure they are tender before adding to the frittata.

How do I prevent the frittata from burning under the grill?

Keep the pan a few inches away from the grill element and watch closely; moving the pan occasionally can help ensure even cooking without burning the top.