Baked Potato and Shallot Frittata

The potato and shallot frittata is a simple yet very tasty dish that can serve as a main meal or as a side dish. Here’s how to prepare it:

Ingredients

• 4-5 medium potatoes
• 2-3 shallots
• 6 eggs
• 100 ml of milk
• 50 g of grated cheese (parmesan or pecorino, depending on preference)
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs like thyme or rosemary (optional)
• Butter or oil to grease the baking dish

Preparation

1. Preheat the oven to 180°C.
2. Peel and cut the potatoes into medium-sized cubes. Clean and finely slice the shallots.
3. In a large pan, heat a stream of extra virgin olive oil and sauté the shallots until they become transparent and slightly golden. Add the potatoes and let them cook for about 10 minutes, until they are golden and semi-cooked. Adjust with salt and pepper.
4. Meanwhile, in a bowl, beat the eggs with the milk, the grated cheese, and add a pinch of salt and pepper. If desired, you can also add chopped aromatic herbs.
5. Once the potatoes are ready, combine them with the egg mixture and mix well.
6. Grease a baking dish with butter or oil and pour the potato and egg mixture into it.
7. Bake for 20-25 minutes or until the surface of the frittata is golden brown and the inside is well cooked.
8. Remove from the oven and let it cool slightly before cutting and serving.

This oven-baked version of the frittata is lighter compared to the one cooked in a pan and can be personalized by adding other vegetables, cheeses, or cold cuts to taste.

Curiosity

The potato frittata, also known as “potato and onion frittata,” is a classic of Italian rustic cuisine. It varies from region to region, with additions such as zucchini, peppers, or pancetta. It’s a delicious way to recycle leftover potatoes and turn them into a flavorful and satisfying meal.