Provençal Frittata

The frittata (tortilla in Spanish) is a great way to use up whatever’s left in the fridge. It’s basically an omelette with potato (and anything else you fancy). The cooking time depends of whether you have already got some pre-cooked potatoes (as they need to be added to the skillet already soft).

Serves: 4
Preparation time: 20 minutes

Cooking time: 30 minutes*


4 large potatoes
1 large onion
6 eggs
4 courgettes
Grated cheese
Olive oil
Salt & Pepper
1 Glass Mirabeau (for the cook)

Preparation method

Cooking the frittata is done in two stages: firstly it is partially cooked on the stove, then the skillet is placed under the grill to brown off the top. So first brown the courgettes and potatoes and remove. Then brown the onion and as that browns, start heating up some butter and olive oil in the skillet and then add the vegetables to the skillet. This is usually a good time to turn on the grill. Pour over the beaten eggs, add the cheese and gently cook until you can see the sides browning. This is time to place the skillet under the grill for the top to cook. When you can see that the top is lightly brown, it is ready for easting. The frittata is delicious hot or cold.

Recipe by Diney Wiesener

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