Onion, Potatoes and Parmigiano Frittata
INGREDIENTS to serve 4 people
4 tablespoons Extra Virgin Olive Oil
2 onions, thinly sliced
2 potatoes, peeled and thinly grated (with a vegetable grater)
4 organic eggs
100 g of freshly grated Grana Padano or Parmigiano Reggiano cheese
Salt to taste
Black Pepper to taste
a sprinkle of Balsamic Vinegar of Modena
DIRECTIONS
In a non-stick frying pan, heat extra virgin olive oil over medium heat. Add sliced onions and cook until soft and translucent, about 5-7 minutes.
Add potatoes, season with salt and cook, stirring, until cooked, 10-15 minutes.
In a bowl, crack the eggs and beat, season with salt and black pepper, add the parmesan grated.
Pour egg mixture into the pan over the onion and the potato, and distribute it.
Cook until eggs start to set, about 3 minutes, then turn the frittata out onto a dish and tumble so you can cook the frittata both sides.
To check the frittata, cut a small slit in the center. If raw eggs run into the cut, cook for another few minutes; if the eggs are set and golden, pull the frittata from the pan.
Cool for a few minutes. Slice into wedges and serve. Sprinkle with more Parmesan grated and if you like Balsamic Vinegar of Modena.
Serve at room temperature or warm.
