Ann Creber's - Potato & Cheese Frittata
Recipes
by Ann Creber
My late husband, David, had a repertoire of about three recipes.. all of which he cooked very well! His frittata was his "speciality" and I was always happy when he would say, in his broad Irish brogue, "Would you like 'a nice little frittata' for dinner tonight"? I was delighted to agree....
POTATO & CHEESE FRITTATA
Serves 3-4
- 3 TB butter or substitute
- 1/2 cup finely diced ham (vegetarians can just omit ham)
- 3 spring onions, finely chopped
- 4 firm boiled potatoes, peeled and cubed
- 2 TB finely chopped Italian parsley
- 1/2 cup tasty cheese, grated
- salt & pepper
- 4 large free-range eggs
- 1/3 cup milk
METHOD
- Heat the butter in a non-stick pan and saute the ham and spring onions for a couple of minutes. Add the potatoes and cook for another 4-5 minutes, turning them several times.
- Beat the eggs, add the milk, 2 TB parsley, most of the cheese and salt and pepper. Gradually pour over the ingredients in the pan, ensuring it covers them evenly.
- Cook over low heat until quite firm. Remove from heat, sprinkle on reserved cheese and place under a hot grill until firm and golden on top.
- Cut into wedges and serve warm or cold with salad.
A glass of Yarra Valley white wine is a pleasant accompaniment, too!
Ann Creber
The Good Life on 3MDR 97.1 FM
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