Oven-baked potato frittata is an original variation of the classic frittata.
This potato fritatta is recommended both as an appetizer and as a second egg dish.
Prep. Time: 10 minutes
Cooking Time: 40 minutes
- 17 oz of potatoes
- 7 eggs
- 1/2 onion
- 1 tbsp of chopped parsley
- 1/4 cup of grated Parmigiano Reggiano Cheese
- 1/2 cup of shredded scamorza cheese
- extra virgin olive oil to taste
- salt and pepper to taste
Peel the potatoes, rinse and dry them.
Cut them into cubes.
Peel the onion and slice it thinly.
Heat 3 tablespoons of oil in a frying pan and brown the onion.
Add the potatoes and fry over high heat for 8 minutes, stirring regularly.
Then remove from heat.
Preheat oven to 350 F.
Crack 5 eggs and separate yolks from whites.
In a large bowl, beat the yolks together with 2 whole eggs until the mixture is swollen and frothy.
Season with salt and pepper and add the potatoes, parsley, grated Parmigiano cheese and shredded scamorza.
Stir carefully, then whisk the 5 egg whites until stiff.
Gently incorporate them from the bottom up into the yolk, egg and potato mixture.
Grease a rectangular baking pan with oil (or cover with greased baking paper) and pour in the mixture.
Level it with the back of a spoon, then bake the omelette with potatoes in the oven, preheated, for about 30-35 minutes.
When cooked, remove the baked omelette with potatoes and cut it into squares.
To your taste, serve warm, lukewarm or at room temperature.
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How to Make OVEN-BAKED POTATO FRITTATAPosted on March 10, 2022
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