Frittata With Potatoes

Instructions

1. Step 1

   Preheat the oven to 200°C. Prepare the potato, onion, parsley, and Parmesan.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the ovenproof skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 120.0 gr Onion

   Cookware: ovenproof skillet, spatula

3. Step 3

   Add the potatoes and ⅜ tsp (2 gr) salt, turning them to coat. Cover and cook over medium heat until nearly tender, stirring once halfway through.

   Timer: 10 min (fixed)

   Ingredients used: 450.0 gr Potato, 2.0 gr Salt

   Cookware: ovenproof skillet, skillet lid, spatula

4. Step 4

   Remove the lid and cook until the potatoes are tender and excess moisture has evaporated.

   Timer: 4 min (fixed)

   Cookware: ovenproof skillet, spatula

5. Step 5

   Whisk the eggs with the Parmesan, parsley, remaining ⅝ tsp (3 gr) salt, and black pepper until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 8.0 piece Egg, 10.0 gr Flat-Leaf Parsley, 40.0 gr Parmesan Cheese, 3.0 gr Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Reduce the stovetop to low heat. Pour the egg mixture over the potatoes and cook until the edges begin to set.

   Timer: 3 min (fixed)

   Cookware: ovenproof skillet, spatula

7. Step 7

   Transfer the skillet to the oven and bake until the center is just set and reaches 71°C.

   Timer: 8 min (fixed)

   Cookware: ovenproof skillet

8. Step 8

   Rest the frittata for 5 minutes, then loosen the edges and cut into wedges.

   Timer: 5 min (fixed)

   Cookware: ovenproof skillet, spatula