Vegetarian mains
Potato, onion and rosemary frittata
This thick, cushiony frittata (or tortilla) is good both warm and at room temperature. Enjoy half for dinner with a green salad and the rest for a picnic or packed lunch. Try adding in red peppers, marinated artichokes, sun-dried tomatoes or thin slices of chorizo.
Ingredients
- 120ml olive oil
- 2 onions, sliced
- 1.5kg potatoes, washed, peeled and thinly sliced
- 4 tsp fresh rosemary, finely chopped
- 10 eggs, beaten
- salt and pepper
Method
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Step 1
Preheat the oven to a high temperature. In a heavy bottomed skillet or oven proof frying pan, put enough olive oil to just coat the bottom of the pan.
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Step 2
Heat to a medium temperature then add the onions and stir until they have just started to colour.
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Step 3
Add the potatoes and rosemary and continue to cook until the potatoes are golden.
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Step 4
Add the rest of the oil, then the eggs, making sure the potato mixture is covered.
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Step 5
Cook on the hob until the edge of the frittata appears to be firming up, then place in the oven until the top is cooked.
