Frittata is the Italian version of an omelette, the process is different, and it doesn't contain milk in the batter. This is a classic recipe from my Grandma. She's an amazing cook and taught me a lot about Italian cuisine when I was young. Ben's never had Frittata before, and he was a bit hesitant to try at first and now he can't get enough of it! We love the perfect combination of flavors: red onions, potatoes and tomatoes are well balanced with the eggs and create an amazing mix. This is one of the best recipes for when you don't have much time and want to create something tasty for a snack or appetizer. It's easy, quick and absolutely DELICIOUS! You can prepare it and store it in the fridge for 4-5 days and we usually don't eat it straightaway as it's tastier if you let it rest for a couple of hours. We usually to eat it the day after!
Ingredients (2 Servings):
- 4 Eggs
- 10-12 Cherry Tomatoes
- 2 Small Potatoes
- Half Red Onion
- Sea Salt
- Ground Black Pepper
- Extra-virgin Olive Oil
- Finely slice the red onion and the potatoes. Cut the cherry tomatoes in halves.
- Pour 2 tablespoons of extra-virgin olive oil in a pan and add the onion and the potatoes. Season with sea salt.
- Simmer for 5mins and then add the cherry tomatoes. Season with sea salt and black pepper.
- Get a bowl, break 4 eggs, beat the eggs and add a pinch of salt & pepper.
- Once the vegetables are fully cooked and roasted, pour them into the bowl with the eggs and gently mix all together.
- Pour the mixture into the pan and cook for 5 minutes over low-medium heat.
- Flip the frittata with the help of a lid and cook it on the other side for 5mins.
- Slide it onto a plate.