Wednesday, July 20, 2011

Potato & Caramelised Onion Frittata

Served with a side of crisp salad, this potato and caramlised onion frittata makes for a delicious dinner.

Ingredients (serves 4)
40g butter
4 brown onions, thickly sliced
2 garlic cloves, crushed
1 1/2 tbs brown sugar
1 tbs balsamic vinegar
1 tbs thyme leaves
2 tbs extra virgin olive oil
3 (about 500g) desiree potatoes, thinly sliced
6 free-range eggs, lightly whisked
1/2 cup (125ml) thickened cream
Thyme sprigs, to serve

1. Heat the butter in a large frying pan over medium heat until foaming. Add the onion and garlic and reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until onion is very soft and beginning to caramelise. Add the sugar, vinegar and thyme and cook, stirring, for 5 minutes or until sugar dissolves and mixture thickens. Remove from heat. Season with salt and pepper. Transfer to a bowl.

2. Add half the oil to the pan and place over medium-high heat. Add half the potato and cook, turning occasionally, for 5 minutes or until lightly golden and tender. Transfer to a plate. Repeat with remaining potato.

3. Preheat the grill on high. Heat the remaining oil in a small (15cm base measurement) frying pan over medium heat. Layer the potato and half the onion in the pan. Whisk the egg and cream together in a medium bowl. Season with salt and pepper. Pour over the potato mixture. Reduce heat to low. Cook for 5 minutes or until the frittata is golden and set underneath. Remove from heat and place under the grill. Cook for 3-4 minutes or until golden brown and just set. Remove from heat and set aside for 5 minutes. Turn onto a clean work surface.

4. Cut the frittata into wedges. Serve warm or at room temperature with remaining caramelised onions and thyme sprigs. 

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