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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
