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Potato, Onion, and Stilton Frittata - Simple Recipes

Potato, Onion, and Stilton Frittata

potato onion stilton frittata

“Frittatas are not only a delicious solution for empty stomachs, they’re fast and easy to make too.” Thanks to our Featured Foodie, Lisa, from Lisa’s Kitchen!

Potato, Onion, and Stilton Frittata
Author: 
Serves: 4-6
 
Ingredients
  • 3 tablespoons olive oil
  • 2 large onions, sliced
  • 2 medium potatoes, thinly slicked
  • ¾ teaspoon dried thyme
  • 8 large eggs
  • 3 oz. Stilton cheese, crumbled
  • ½ teaspoon sea salt
  • fresh ground black pepper
Instructions
  1. Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the onions and potatoes. Sauté for 5 minutes, then cover and cook for 15 minutes, stirring occasionally, or until the potato slices are tender and brown on the edges. Add the thyme, stir around for a minute or two, then remove the pan from the heat.
  2. Break the eggs into a large bowl, add the salt, and beat well with a whisk. Crumble in the Stilton cheese and mix.
  3. Preheat an oven to 350°. Meanwhile, heat a 10-inch frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Spread the onions and potatoes over the bottom and pour in the egg mixture over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set.
  4. Transfer the frying pan to the preheated oven and bake for 15 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top is browning nicely.
  5. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Serves 4-6.

 



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