Ingredients
Equipment
Method
Prepare the Potatoes
- Begin by cooking the unpeeled new potatoes in boiling salted water for 15-20 minutes, or until they are tender when tested with a knife.
- Once cooked, allow them to cool slightly before cutting them into chunky slices.
Cook the Onions
- Heat the olive oil in a heavy-based non-stick frying pan over medium heat.
- Add the finely sliced onions and cook for 4-5 minutes, or until they become soft and begin to brown.
Combine Eggs and Seasonings
- In a mixing bowl, whisk together the eggs and chives. Season generously with salt and freshly ground black pepper.
- Add the grated cheese to the mixture and whisk again until well combined.
Assemble the Frittata
- Add the sliced potatoes to the pan with the cooked onions, ensuring they are evenly distributed. Pour the egg mixture over the potatoes and onions.
- Cook over low heat until the edges begin to firm up and the frittata is lightly set; this may take up to 10 minutes.
Cook the Top of the Frittata
- Preheat the grill to a moderately hot setting. Place the pan under the grill, ensuring it is not too close to the heat source to prevent burning.
- Cook for 2-3 minutes, or until the eggs are set and the top is a lovely golden color.
Notes
Note: When selecting potatoes, opt for waxy varieties like new potatoes, as they hold their shape better during cooking. Ensure not to overcook the potatoes to prevent them from becoming mushy in the frittata.