Potato and taleggio frittata
This frittata's main ingredients can be substituted with many things, according to your taste. You can swap the potato for sweet potato, pumpkin or bottled artichoke. The cheese can be mozzarella, aged sharp cheddar or creamy Mahon cheese. Whichever way you choose, the simple flavours ensure this is a picnic favourite.
Ingredients
3 tbsp olive oil
400g potato, peeled and diced
1 small red onion, peeled and diced
handful flat-leaf parsley, chopped
handful basil leaves
Salt and pepper
4 eggs
200g taleggio cheese
Method
Roast the potatoes in 1 tablespoon of oil until golden and tender. Heat 1 tablespoon of oil in a large frypan and gently sweat the onion until soft – do not let it colour. Once soft, stir in the cooked potato and herbs, reserving some basil leaves, and season to taste.
Whisk the eggs, pour the potato mixture into the beaten eggs and stir gently to combine. Clean the frypan, heat over a medium heat and add remaining oil. When hot, add the egg mixture and spread the top out evenly with a spoon. Cook over a low heat until it is almost cooked through – about 15 minutes – then place under a hot grill to brown the top.
Turn the frittata out onto a board, cut into squares and top each with a few basil leaves and then a slice of taleggio cheese, held on with a toothpick. If you're eating this at home, drizzle with extra virgin olive oil before serving (a bit messy for a picnic).
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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