The best thing about Frittata’s is you can literally add anything you like – you can add leftover steak diced up in to cubes with leftover vegies or you can have ham and cheese, spinach and ham… The possibilities are endless!
My personal favourite is my Nonna’s below – the red onion gives it a sweetness which is unbelievable when mixed with the salt.
2 tbs butter
2 tablespoons olive oil
4 small potatoes, thinly sliced
1 small red (Spanish) onion
2 tbs milk
4 tbs finely grated parmesan cheese (or tasty)
salt and pepper, to taste
Heat the butter and olive oil in a small frying pan over medium-low heat and cook potato and red onion for 10 minutes or until tender.
Pre-heat grill on high. Whisk the eggs, milk, parmesan and pepper in a bowl. Pour egg mixture over potato and onion in frying pan. Lift the potatoes to allow the egg mixture to run in between.
Reduce heat to low and cook for 6-7 minutes or until frittata is almost set but the top is still runny. Place the frying pan under the preheated grill for 1 minute or until frittata is set and the top is lightly browned. Loosen frittata with a spatula and slide on to serving plate. Sprinkle salt to taste.