Ingredients
2 medium onions, sliced finely
Olive oil
350g baby new potatoes
6 free range eggs
1/4 cup of cream
Seal salt & pepper
Fresh parsley & chopped parmesan - optional
Method
Heat some olive oil in a pan and add the sliced onions. Cook slowly over a moderate heat until soft and sweet. You can season whilst cooking as the salt draws the out the excess moisture.
Whilst the onions are sweating down, cook the new potatoes in water until just tender then drain.
Slice the potatoes.
In a 9" non-stick frying pan, heat some more oil and add the potatoes and season. Cook for a couple of minutes and add the onions - create an even layer in the pan. Use a moderate heat, but not too fierce or the eggs will not cook through when you add them to the pan.
In a bowl beat the eggs with the cream and seasoning. Pur the eggs over the onion and potato mixture in an even layer - tilt the pan to distribute evenly.
Cook for 5-8 minutes until it is starting to set.
Meanwhile, heat your grill and once the frittata has started to set you can add the parmesan and chopped parsley (if using) and transfer to the grill to finish cooking.
The frittata will go a goreous golden brown, rise and puff up. And that's it! It can be eaten hopt or cold, spiced up with some chilli flakes and served with some salad and great bread.
