Potato and caramelised onion frittata

Posted: July 25, 2011 in Meatless monday, Tarts & bakes

It’s meatless Monday! Tonight I decided to try a recipe I saw on taste a few weeks ago. It combines my love of caramelised onion with potato. I served it with a simple salad of fresh carrot, snow peas, avocado, bush ripened tomatoes and cheese. It got the tick of approval from the youngest member of the family.

Potato and caramelised onion frittata 

Served with a side of crisp salad, this potato and caramelised onion frittata makes for a delicious dinner.

Recipe By: Notebook: – April 2009, Page 144 Taste
Serving Size: 4
Main Ingredient: Potato
Categories: BBQ, Quiche/Tart, Side Dish, Brunch

-= Ingredients =-
40 grams butter
4 each brown onions ; thickly sliced
2 each garlic cloves ; crushed
1 1/2 tbs brown sugar
1 tbs balsamic vinegar
1 tbs thyme leaves
2 tbs extra virgin olive oil
3 each (about 500g) desiree potatoes ; thinly sliced
6 each free-range eggs ; lightly whisked
1/2 cup thickened cream ; (125ml)
Thyme ; sprigs

-= Instructions =-
Heat the butter in a large frying pan over medium heat until foaming. Add the onion and garlic and reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until onion is very soft and beginning to caramelise. Add the sugar, vinegar and thyme and cook, stirring, for 5 minutes or until sugar dissolves and mixture thickens. Remove from heat. Season with salt and pepper. Transfer to a bowl.

Add half the oil to the pan and place over medium-high heat. Add half the potato and cook, turning occasionally, for 5 minutes or until lightly golden and tender. Transfer to a plate. Repeat with remaining potato.

Preheat the grill on high. Heat the remaining oil in a small (15cm base measurement) frying pan over medium heat. Layer the potato and half the onion in the pan. Whisk the egg and cream together in a medium bowl. Season with salt and pepper. Pour over the potato mixture. Reduce heat to low. Cook for 5 minutes or until the frittata is golden and set underneath. Remove from heat and place under the grill. Cook for 3-4 minutes or until golden brown and just set. Remove from heat and set aside for 5 minutes. Turn onto a clean work surface.

Cut the frittata into wedges. Serve warm or at room temperature with remaining caramelised onions and thyme sprigs.


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