Frittata with potatoes, caramelized onions, and aromatic herbs
Ingredients (serves 3-4)
Frittata inspired by the Spanish tortilla, reinterpreted with caramelized onions – perfect for breakfast, brunch or even takeaway.
6 mountain eggs
2 medium potatoes
1 big onion
50–70 g cheese (telemea, cottage cheese or mix)
2–3 tablespoons oil
salt, pepper
Oregano or rosemary (optional)
Steps
Cook the potatoes
Peel the potatoes and cut them into thin slices. Fry them lightly in a little oil or steam them until they are tender, without falling apart.
Caramelize the onions
Thinly slice the onion and sauté in oil over low heat until golden and slightly sweet. Add a pinch of salt to speed up the process.
Prepare the egg mixture
Beat the eggs with salt, pepper and, if desired, aromatic herbs. Add the potatoes, onion and diced or grated cheese, mixing gently.
Bake the frittata
Pour the mixture into a lightly oiled pan or tray. Cook for 3–4 minutes on the stove over low heat, then transfer to the oven for 10–15 minutes at 180 °C, until set.
Portion and serve
Let it sit for 5–10 minutes, then slice. It's equally good warm or at room temperature.
