Potato Frittata:
The frittata has nothing in common with the French omelette, except the eggs. It is never folded but left flat and round, and is prepared over very low heat and must be cooked on both sides. It should not be brown, just golden in colour. To cook the top side, either put the pan under a medium grill for a few seconds or, better still, turn the frittata over on to a plate and then slide it back into the pan to finish cooking. To serve 4 to 6, you need: 2 cups cooked meat, diced small 4 potatoes, cooked and diced 1 large onion, sliced thinly 1 clove garlic, crushed salt and pepper to taste % teaspoon basil; 2 tablespoons butter 6 large eggs
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Bibliographic details
Press, 1 July 1985, Page 16
Word Count
126Potato Frittata: Press, 1 July 1985, Page 16
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