- Makes: 6
- Cooking time: 20 mins to saute vegetables - and then 30 mins in the oven
Is there anything more versatile than a frittata? You can keep it simple like we have, with potato and basil. Or you can go to town with all kinds of seasonal vegetables and a confident flourish of herbs.
This frittata has just a few ingredients and is first sautéed and then popped in the oven to finish it off.
We used a cast iron frypan, because it easily goes from stove to oven, but you can use a regular frypan and tip into a greased oven-proof dish for the final stage. Or make the whole thing in another shallow oven-safe pan. Just be sure to grease it well.
Our pan measured 28cm across, so something similar will give best results. But a little smaller or larger is okay too.
Quick and easy potato and basil frittata ingredients
- 700g of nice potatoes, peeled and sliced
- 1 onion, peeled and sliced
- 1 dozen nice eggs, whisked up a bit
- 2 tablespoons of olive oil
- 1 tablespoon of sweet paprika
- a handful of fresh basil – or mint
- salt and pepper
Preheat your oven to 200°C/400°F
- Step 1. Warm the oil in your frypan and add the potatoes, onion, paprika and a bit of salt and pepper. Saute until the potatoes are tender, turning often. You can speed this up by putting a lid on the pan.
- Step 2. Once the potatoes and onions are tender and starting to go a little bit golden tear the basil over the top. Salt and pepper the spuds again. Then tip in the beaten eggs.
- Step 3. Pop the whole thing in the oven and cook for 30 minutes until golden and set.
Serve hot or at room temperature (which we prefer) with a salad on the side. It’s nice sliced and popped into a soft roll, too. Perhaps with some spicy sauce?! Perfect picnic fare!
Variations: This recipe is so easy to customise. You can use other vegetables, add cheese, throw in some chilli … go nuts and make it your own.