A frittata is an Italian omelette. Unlike its soft and creamy French cousin, a frittata is cooked slowly over a very low heat. It is cooked on both sides and cut into wedges like a piece of cake.
- 4 medium red onions, peeled and quartered
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 10 large eggs, preferably free-range and organic
- 450g boiled potatoes cooked until tender, peeled and cut into 1 cm dice
- 2 tablespoons parsley, chopped
- 2 teaspoons thyme leaves
- 2 tablespoons marjoram chopped
- 75g Gruyére cheese, grated
- 25g Parmesan cheese, grated
- 25g butter
- 22.5cm frying pan
- Preheat oven to 200c /400f.
- Place the onions in a bowl and toss in the olive oil. Season with salt and pepper and place in a roasting tray. Roast for c 25 minutes until completely tender. Remove from the oven and cool. This can be prepared several hours ahead.
- Reduce the oven temperature to 170c / 325f
- Whisk the eggs in a bowl. Add salt, freshly ground pepper, diced potatoes, fresh herbs, grated cheese and mix gently.
- Melt the butter in the frying pan being careful to swirl the butter up along the sides of the pan. When the butter starts to foam, tip in the egg mixture. Now place the onions in the pan as neatly as possible. Push them down a little into the egg mixture.
- Continue to cook the frittata for about 5 minutes over a gentle heat and as soon as the bottom looks set and golden, transfer to the pre-heated oven.
- The top will still be completely liquid at this point. The frittata will cook in about 15 minutes and will be lightly coloured and gently set to the touch when ready.
- Remove from the oven and serve from the pan or carefully slide on to a warm serving platter.
- The frittata can be eaten hot, warm or at room temperature.