Potato and Cheese Frittata

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

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, 100.0 gr Onion

   Cookware: ovenproof skillet, spatula

3. Step 3

   Add the potatoes, reduce to low heat, and cover. Cook, stirring gently every few minutes, until the slices are tender.

   Timer: 15 min (fixed)

   Ingredients used: 450.0 gr Potato

   Cookware: lid, ovenproof skillet, spatula

4. Step 4

   Whisk the eggs, milk, 90 gr of the cheese, parsley, salt, and black pepper in a mixing bowl.

   Ingredients used: 1.0 gr Black Pepper, 90.0 gr Cheddar Cheese, 8.0 piece Egg, 15.0 gr Parsley, 5.0 gr Salt, 60.0 ml Whole Milk

   Cookware: mixing bowl, whisk

5. Step 5

   Pour the egg mixture evenly over the potatoes. Cook over low heat until the edges begin to set.

   Timer: 3 min (fixed)

   Cookware: ovenproof skillet

6. Step 6

   Scatter the remaining cheese over the frittata. Transfer the skillet to the oven and bake until the center is set and reaches 71°C.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 gr Cheddar Cheese

   Cookware: oven, ovenproof skillet

7. Step 7

   Let the frittata rest before slicing and serving.

   Timer: 5 min (fixed)

   Cookware: ovenproof skillet