Oven-baked potato and onion frittata
Ingredients:
- Eggs (6)
- Potatoes (500 g)
- Onions (300 g)
- Olive oil (3 tbsp)
- Water (60 ml)
- Parsley (2 tbsp)
- Salt
- Black pepper
Method:
Potatoes, sweet onions and golden eggs
This is a substantial frittata for four, with tender potato slices and enough onion to make every mouthful sweet and savoury. Allow about 75 minutes, most of it oven time. It is a useful supper with a crisp salad, and a cooled slice makes a very good sandwich. The vegetables soften in a covered dish before the eggs are added, so you get an oven-baked frittata without frying anything first.
Soften the potatoes and onions
Heat the oven to 200°C, or 180°C fan. Peel the potatoes and cut into slices about 3 mm thick. Peel the onions and slice thinly. Put both in a 24–26 cm baking dish with the olive oil, water, salt and pepper. Toss thoroughly and spread evenly; a very deep layer will take longer to cook.
Cover the dish tightly with foil or an ovenproof lid and bake for 25 minutes. Uncover carefully, stir and bake uncovered for another 10–15 minutes, until a knife slides easily through the potatoes and the onions are soft. Let any remaining water evaporate; if the dish is still wet, give it a few extra minutes before adding the eggs.
Add the eggs and bake
Reduce the oven to 180°C, or 160°C fan. Let the vegetables stand for five minutes. Whisk the eggs in a bowl just until combined, then mix in the chopped parsley and a little salt and pepper. Taste a potato slice first to judge how much seasoning is needed.
Pour the eggs evenly over the vegetables and gently move a few slices so the egg reaches the spaces between them. Bake for 18–25 minutes, until the centre has set and a small knife inserted there shows no liquid egg. The surface should be golden and the middle still tender; the exact time depends on the depth of your dish.
Give it a little rest
Rest for five minutes, then loosen the edges and cut into wedges straight in the dish. Serve warm with a sharply dressed green salad to balance the sweet onions. Refrigerate leftovers promptly and eat within two days. A slice tucked into bread the following day is almost a reason to make a little more than you need.