Ingredients
4 - 5 Potatoes
1 Large Onion
Olive Oil
7 - 8 Eggs
Salt
Method
There are two different ways to make frittata, on the stove or in the oven. Today we're doing the oven way because we won't need to clean all the splatters on the stove, it's healthier for us and when doing it on the stove you need to flip the frittata over with a plate so this way is much easier especially if it's your first time making one.
Preheat your oven to about 230c
Peel and cut your potatoes. I cut mine into wedges but the shape is up to you as long as they're all the same - keep in mind the cooking times will change. Add them to a nonstick pan that will be deep enough to hold all the mixture. I use an oven safe frying pan.
Cut your onion and that to the pan too as well as good sprinkle of salt and a good drizzle of olive oil.
Give everything a mix and cover with foil and into the oven till they're cooked through. Use a knife to check if they're ready - this should take about 20 - 30 minutes.
In a bowl beat the eggs and a sprinkle of salt. You can either add your potatoes to the bowl and mix everything together or just pour the egg mixture on top and shake the pan to allow the egg to make it's way to the bottom.
Put the frittata back in the oven, uncovered. It should only take about 10 minutes to fully set, it'll have a beautiful golden brown top and should be set if you give it a shake.
The perfect dish to serve as a side, main with a salad or even cold as a picnic lunch.
Enjoy.
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