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Potato & bread frittata
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Enhance frittatas with bread for a delightful texture boost.
Ingredients:
  • 450g desiree or pontiac potatoes, peeled
  • 18.20 gm olive oil
  • 1 garlic clove, smashed
  • 3 slices wood-fi red bread, crusts removed, cut into cubes
  • 6 eggs
  • 150ml thickened cream
  • 20.00 ml fresh mixed herbs (such as parsley, chives, basil and rosemary), chopped
  • 50g unsalted butter
  • Thinly sliced prosciutto, to serve
  • Tomato relish, to serve
Instructions:
  • Add potatoes to a pot of cold salted water, bring to a boil, then simmer over medium heat for 5 minutes.
  • After draining, allow to cool slightly and then cut into even cubes.
  • In a nonstick 24cm frypan over medium heat, sauté garlic in oil for 30 seconds to infuse flavor. Remove and discard garlic. Add bread cubes to the pan and cook for 2-3 minutes, flipping occasionally, until golden brown.
  • Transfer to paper towel to absorb excess oil.
  • Whisk eggs and cream with salt, pepper, and herbs. In a frypan over medium-low heat, melt butter and sauté onion until soft. Add potatoes and cook for 2-3 minutes until slightly crisp. Pour in egg mixture and cook covered on low heat until almost set, about 6-8 minutes.
  • Finish cooking the frittata under a medium grill for 5 minutes. Allow it to cool slightly before flipping it onto a plate. Serve warm with prosciutto and relish.

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