¼ cup olive oil
1 onion, thinly sliced
500g (approx. 3 medium-large) potato
5 medium-large eggs, lightly beaten in a large bowl
2 tbsps rosemary, chopped
1 tsp sea salt + ¼ tsp cracked pepper
2 big handfuls spinach, chopped
Chilli flakes to serve (optional)
1. Preheat oven to 170 C.
2. Heat half the oil in a large (23-26cm) ovenproof pan and cook the onion until soft.
3. Peel potatoes and either slice very thinly or, chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don’t overdo it or they will turn to mush.
4. Whisk the eggs with rosemary, salt and pepper in a large bowl. Add sliced/chopped potatoes and toss well to coat. Add in softened onion and chopped spinach. Stir to combine.
5. Add remaining oil to the pan then pour in the egg/vegetable mixture. Crumble over feta.
6. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes.
7. Finish cooking in the oven by baking for 20-25 minutes until golden brown or until set in the middle.
8. Rest for 10 minutes before cutting into wedges or squares. Sprinkle over chilli flakes to taste.
9. This can be served either hot or at room temperature with your favourite chutney.
TIPS and NOTES
Follow these simple tips for making the perfect frittata:
Always season your frittata well (with salt, pepper, chilli flakes, herbs or whatever you’re using) as starchy vegetables that form the base (potatoes, pumpkin, kūmara), will take a lot of flavour.
Feel free to swap one starchy vegetable for another eg. Use pumpkin or kūmara in place of potato.
Always add the vegetables into the whisked egg and toss to coat well before sliding back into the pan. Many people make the mistake of pouring the egg over the vegetables in the pan and this leads to a frittata that won’t hold together.
Source: NZ Eggs: https://eggs.org.nz/