New Potato & Pecorino Frittata Recipe

Introduction

This new potato and pecorino frittata is a simple yet satisfying dish perfect for any meal of the day. With tender potatoes, savory cheese, and fresh chives, it offers a lovely balance of flavors and textures that everyone will enjoy.

Ingredients

• 600g new potatoes
• 2 tbsp light olive oil
• 1 onion, finely sliced
• 8 free-range eggs
• 2 tbsp finely snipped fresh chives
• 100g pecorino or parmesan, finely grated

Instructions

1. Step 1: Cook the unpeeled potatoes in boiling salted water for 15-20 minutes until tender when tested with the point of a knife. Allow to cool slightly, then cut into chunky slices.
2. Step 2: Heat the olive oil in a heavy-based non-stick frying pan about 28cm wide. Add the sliced onions and cook for 4-5 minutes until soft and beginning to brown.
3. Step 3: Meanwhile, whisk together the eggs and chives. Season generously with salt and freshly ground black pepper, then add the grated cheese and whisk again.
4. Step 4: Add the sliced potatoes to the onions in the pan, then pour over the egg mixture. Cook over low heat until the edges begin to firm up and the frittata is lightly set, about 10 minutes.
5. Step 5: Preheat the grill to moderately hot. Place the pan under the grill, keeping it at a distance to avoid burning the top. Cook for 2-3 minutes until the eggs are fully set and the top is golden.
6. Step 6: Serve the frittata hot or cold. It pairs beautifully with a mixed leaf and tomato salad for a complete meal.

Tips & Variations

• Use a non-stick pan with an oven-safe handle to easily transfer it under the grill.
• Try swapping pecorino for parmesan or add a handful of fresh spinach for extra greens.
• For a creamier texture, you can add a splash of cream or milk to the egg mixture.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. This dish is also delicious served cold, making it great for packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of new potatoes?

Yes, regular potatoes can be used, but adjust the cooking time to ensure they are tender before slicing and adding to the frittata.

What if I don’t have a grill?

You can finish cooking the frittata on the stovetop by covering the pan with a lid and cooking on very low heat until the eggs set completely. Alternatively, use a baking dish and finish in a preheated oven at 180°C (350°F) until set.

New Potato & Pecorino Frittata Recipe

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★★★★★

4.5 from 52 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

A delicious and hearty New Potato & Pecorino Frittata featuring tender new potatoes, creamy pecorino cheese, and fresh chives. This easy-to-make Italian-inspired dish combines soft potatoes and caramelized onions set in a fluffy egg base, cooked gently on the stovetop and finished under the grill for a golden top. Perfect for a comforting brunch or light dinner.

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Ingredients

Scale 1x2x3x

Potatoes and Onion

• 600g new potatoes
• 2 tbsp light olive oil
• 1 onion, finely sliced

Egg Mixture

• 8 free-range eggs
• 2 tbsp finely snipped fresh chives
• 100g pecorino or parmesan, finely grated
• Salt and freshly ground black pepper, to season

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Instructions

1. Cook Potatoes: Place the unpeeled new potatoes in boiling salted water and cook for 15-20 minutes until tender when pierced with a knife. Drain, let them cool slightly, then cut into chunky slices.
2. Sauté Onions: Heat the light olive oil in a heavy-based non-stick frying pan approximately 28cm in diameter over medium heat. Add the finely sliced onion and cook for 4-5 minutes until soft and starting to brown.
3. Prepare Egg Mixture: In a large bowl, whisk together the free-range eggs, finely snipped fresh chives, and grated pecorino cheese. Season generously with salt and freshly ground black pepper, then whisk again until fully combined.
4. Combine and Cook: Add the sliced potatoes to the pan with the onions, spreading evenly. Pour the egg mixture over the potato and onions. Reduce the heat to low and cook gently until the edges start to firm up and the frittata is lightly set, approximately 10 minutes.
5. Grill the Frittata: Preheat the grill to moderately hot. Place the frying pan under the grill, positioning it not too close to the heat to prevent burning the top before the center is cooked. Grill for 2-3 minutes until the eggs are fully set and the top turns a beautiful golden color.
6. Serve: Remove the frittata from the grill and let it rest briefly. Serve hot or cold, optionally accompanied by a mixed leaf and tomato salad for a complete meal.

Notes

• Use a heavy-based non-stick frying pan to prevent sticking and allow even cooking.
• Don’t peel the potatoes before boiling to retain their shape and flavor.
• If pecorino is unavailable, parmesan cheese can be a suitable substitute.
• Be careful when placing the pan under the grill; avoid positioning too close to prevent burning.
• This dish is versatile and can be served hot for brunch or chilled for a light lunch or picnic.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Italian

Keywords: frittata, new potatoes, pecorino, Italian brunch, easy egg dish, chives, spring recipe