Potato and Shallot Frittata
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Potato and Shallot Frittata
Please allow me to introduce you to one of the most classic Italian staples: the humble frittata! No Italian household can be such without the fundamental ritual of frittata making. Frittata perfectly incapsulates the genuine spirit of Italian Cucina Povera (peasant cuisine), a cost effective way of cooking that relies mainly on fresh, inexpensive, seasonal ingredients, cooked simply and with love. The other undeniable marvel of frittata is that it is delicious plain, but can be enriched with most ingredients, from goat cheese, to sweet and sour capsicum (peppers), to hot chillies or flaked smoked salmon. To make it even trendier, it is completely gluten-free and, if you follow this recipe and replace potatoes for kumara and omit the milk, it can accommodate the taste of Paleo enthusiasts as well. Did I mention it’s ever-so- easy to make?
INGREDIENTS,
serves 4-6
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2 medium potatoes, peeled and sliced to 1/2 cm thick (1/4 inch)
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2 French shallots, thinly sliced
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4 tablespoons of extra-virgin olive oil
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6 eggs
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2 tablespoons of milk
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salt and pepper for seasoning
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mixed herbs
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bread for serving