Frittata is a classic of Italian cuisine. It is one of the first dishes that Italians learn to cook. The reason probably stems from being a dish easy to perform. It can be eaten either hot or cold. It is delicious served still warm.
Frittata is ideal for a brunch or as a cold appetizer, cut into cubes.
I prefer oven baked frittata. This type of cooking is much healthier and the taste is guaranteed.
500 g (1 lb 2 oz) potatoes, peeled and roughly chopped
1 handful chopped rosemary
5 tablespoons grated gluten free Parmigiano cheese
2 tablespoons gratedgluten free Pecorino cheese
4 large eggs
3 tablespoons milk
extra virgin olive oil, to taste
pinch of sea salt and pepper
- Peel and finely chop the onions, sauté for 4-5 minutes on low heat in a saucepan with 5 tablespoons of oil. Add 1 ladle of hot water, salt and cover, continuing cooking for 15 minutes, adding more hot water, if necessary.
- Boil the potatoes in a saucepan full of salted water for 15 minutes. Drain. Add the potatoes to a non-stick frying pan over medium heat with a little oil and the chopped rosemary. Add the cooked onions, cook for a few minutes and leave to cool.
- Preheat the oven to 180°C (350°F/Gas 4). Line a baking tin with baking paper.
- Beat the eggs in a bowl and add the Parmigiano, Pecorino, milk, a pinch of salt and stir. Add the potatoes and onions and mix well.
- Pour the mixture into a baking tin and bake for 15 minutes.