Potato and Vegetable Frittata

A traditional European egg dish that makes an appetizing main course or a tasty snack.

Vegetarian. Hands-on time: 15 mins. Total time: 45 mins.

Contributed by Moira Adams (May 2011).

A frittata is a superior egg dish - a sort of glorified omelet - that is popular in southern Europe, especially Italy. This version is made with potatoes, peppers and mushrooms, but you can use almost any vegetables, in any combination. I've successfully made it with asparagus, broccoli and even peas.

Unlike with an omelet, you don't make a separate frittata for each person. Rather, you prepare it as a single dish, then cut it into slices or wedges to serve. Accompanied by a green salad, it makes a delicious and healthy lunch or light dinner dish. It's also very tasty when eaten cold.

The quantities given here will make three to four portions.

Ingredients

• 8 oz (225 g) potatoes, peeled and cut into cubes
• 2 tbsp. olive oil
• 1 small red onion, peeled and sliced
• 1 bell pepper, cut into small pieces
• 4 - 6 mushrooms, sliced
• 1 clove of garlic, minced
• 1 large tomato, sliced
• 6 large eggs
• A pinch of salt and pepper
• 1 cup (4 oz, 110 g) cheddar or other hard cheese, shredded

Method

Oven: Pre-heat to 375F (190C)

Start by boiling the potatoes in salty water until just they just begin to soften (about ten minutes).

While the potatoes are boiling, heat the oil in a frying pan or skillet. Add the onion, and sauté for about five minutes. Add the pepper, mushrooms and garlic.

Drain the potatoes and add them to the vegetables. Continue to cook for another five minutes or so.

Arrange the cooked vegetables, along with the slices of tomato, in a 10-inch (25 cm) oven dish or pie tin. Lightly beat the eggs with the salt and pepper, and pour them over the vegetables. Sprinkle the grated cheese over the top.

Bake for about 30 minutes or until the eggs are firm. Serve immediately.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.