Potato and Carrot Frittata

The potato and carrot frittata is a simple and tasty dish that can be prepared quickly. Here is the recipe:

Ingredients

• 4 eggs
• 2 medium potatoes
• 2 carrots
• 1 small onion
• Salt, to taste
• Black pepper, to taste
• Extra virgin olive oil, as needed
• Grated Parmesan (optional), 2 tablespoons
• Aromatic herbs to taste (such as parsley or chives), chopped

Preparation

1. Start by peeling the potatoes and carrots, then wash and grate them coarsely or cut into very thin slices. Also finely chop the onion.
2. Heat a drizzle of extra virgin olive oil in a frying pan and sauté the onion until it becomes translucent.
3. Add the grated potatoes and carrots to the pan and cook over medium heat until they are tender, stirring occasionally.
4. Meanwhile, in a bowl, beat the eggs with salt and pepper to taste. If you wish, you can add grated Parmesan and chopped aromatic herbs for more flavor.
5. Once the potatoes and carrots are cooked, distribute them evenly in the pan and pour the beaten egg mixture over them.
6. Cook over low heat until the bottom of the frittata is set and golden, then flip the frittata with the help of a plate or lid and brown the other side as well.
7. When the frittata is well cooked on both sides, transfer it to a serving dish.
8. Your potato and carrot frittata is ready to be served, hot or at room temperature.

If you don’t have carrots available, you can easily omit them or replace them with other vegetables, such as zucchini or peppers. Moreover, a very Italian touch might be the addition of some grated pecorino cheese along with the Parmesan for a stronger flavor.

Interesting Facts

The frittata has very ancient origins and has evolved in various forms across different culinary cultures. In Italy, it is a highly valued dish for its versatility and practicality, especially as a great way to use leftover vegetables.