Description
This New Potato & Pecorino Frittata is a delicious and hearty Italian-style omelette featuring tender new potatoes, sharp pecorino cheese, and fresh chives. Cooked gently on the stovetop before being finished under the grill, it offers a golden crust with a soft, flavorful center. Perfect for a light lunch or brunch, it can be served hot or cold alongside a fresh salad.
Ingredients
Scale
Vegetables
- 600g new potatoes
- 1 onion, finely sliced
Dairy & Eggs
- 8 free-range eggs
- 100g pecorino or parmesan, finely grated
Herbs & Oils
- 2 tbsp light olive oil
- 2 tbsp finely snipped fresh chives
Instructions
- Cook the potatoes: Boil the unpeeled new potatoes in salted water for 15-20 minutes until tender when pierced with a knife. Drain, let cool slightly, then cut into chunky slices.
- Prepare the onions: Heat the olive oil in a heavy-based non-stick frying pan (about 28cm) over medium heat. Add the sliced onions and cook for 4-5 minutes until soft and beginning to brown.
- Mix eggs and seasoning: While onions cook, whisk together the eggs and finely snipped chives. Season generously with salt and freshly ground black pepper. Stir in the grated pecorino cheese and whisk again to combine well.
- Combine potatoes and onions: Add the sliced potatoes to the onions in the pan, distributing evenly.
- Cook the frittata base: Pour the egg mixture over the potatoes and onions, cooking on low heat until the edges begin to firm and the frittata is lightly set, about 10 minutes.
- Finish under the grill: Preheat the grill to moderately hot. Place the frying pan under the grill, keeping it at a distance to avoid burning the top prematurely. Grill for 2-3 minutes until the eggs are fully set and the top is golden and slightly crisp.
- Serve: Remove from the grill and serve hot or cold. This frittata pairs beautifully with a mixed leaf and tomato salad.
Notes
- Use a heavy-based frying pan to ensure even cooking.
- Keep the pan a bit further from the grill to prevent burning the top before the center is cooked.
- This dish can be enjoyed warm or at room temperature, making it great for picnics or packed lunches.
- Substitute pecorino with parmesan if preferred.
- Adding fresh herbs like parsley or basil can add extra flavor.
- For a gluten-free meal, confirm all ingredients are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: frittata, new potatoes, pecorino, italian recipe, brunch, egg dish, chives, easy recipe
