For this recipe you need a frying pan that can go under the grill, the handle must be metal.
Ingredients for 4 persons:
- 2 patatoes
- 4 eggs
- 1 onion
- 1 clove of garlic
- finely chopped fresh dill, parsley and marjoram
- 2 handfull of breadcrumbs
- 2 tablespoons Parmesan
- salt ar
Turn on the grill.
Peel and grate the potatoes. Peel and finely chop the onion. Now add some evo oil in your pan, add the potatoes and the onion and a pinch of salt.
Cook on a medium heat for a few minutes, stir frequently and add a drop of water to avoid burning the potatoes. When the potatoes are done, turn off the heat and let it cool.
In a bowl mix together the eggs, the garlic finely chopped, the herbs, the breadcrumbs, the Parmesan and some salt. Stir well. Now add the potatoes and mix.
In the same pan you cooked the potatoes in, add two tablespoons of evo oil. When it’s warm add the mix. Cook on a medium heat for 3-4 minutes.
Now it would be time to turn your frittata over. Since it’s very thick it would be impossible, so shove it under the grill and let it cook for about 5 minutes. After this time the mix should be golden and firm. Now you can put it back on the flame and turn it over as needed.
When your frittata is nice and firm, put the heat off, let it cool down and serve.
