Frittata with crunchy potato crust
1 hour 5 min
A simple frittata with a delicious, crunchy crust of thinly sliced potatoes. I adopted this technique from an Indian recipe a college friend shared with me.
3 people made this
Ingredients
Serves: 8
- 4 tablespoons olive oil
- 5 spring onions, thinly sliced
- 15 mushrooms (e.g. crimini or baby Portobello), sliced
- 1 red or yellow pepper, seeded and sliced
- 3 medium potatoes, peeled and sliced paper thin
- 12 eggs
- 60ml water
- salt and pepper, to taste
- 80g grated Emmental or Gruyère cheese
Method
Prep:15min ›
Cook:40min ›
Extra time:10min cooling ›
Ready in:1hr5min
- Preheat the oven to 180 C / Gas 4.
- Warm 2 tablespoons of the olive oil in a frying pan over a medium heat. Add the spring onions, mushrooms and red peppers and cook and stir until tender, about 6 to 8 minutes. Remove from the pan and set aside.
- Add the remaining 2 tablespoons olive oil to a large, oven-proof skillet with rounded sides. Arrange the potatoes in an overlapping circle starting in the middle, circling out. It's best to overlap the rows by about 1cm (1/2 in), but the plan here is to keep this layer as thin as possible. Cook the potatoes over a medium heat until they are tender and slightly brown.
- In a bowl, beat together the eggs, water, salt and pepper. Stir in the spring onions, mushrooms and peppers. Pour the egg mixture over the potatoes, maintaining a medium heat. Cook for 5 minutes and sprinkle the cheese on top. Continue to cook for 5 more minutes until the first 12cm (5 in) of the outside edges of the frittata are set.
- Bake in the preheated oven for 15 minutes until the centre is set. Remove from the oven and allow to cool for 10 minutes.
- To serve, place a large plate over the top of pan and in one smooth movement flip both over together. The frittata should fall out onto the plate revealing a lovely, crispy crust of potatoes. Slice and serve.
Tip
I use a mandolin to slice the potatoes - very handy. This is great served cold.
