Potato Frittata with Taleggio Cheese
Get the recipe for a filling and protein-rich potato and onion frittata with Taleggio, perfect for breakfast, brunch or a light dinner.
Ingredients
- 2 tbsp olive oil
- 1 onion sliced
- 1 tbsp apple cider vinegar optional
- 3 medium potatoes boiled
- 100g/3.5 oz taleggio cheese or brie
- 6-7 large eggs
- 60ml/1/4cup single cream/half and half
- salt and pepper to taste
- 1 sprig parsley
Instructions
- Boil the potatoes until tender and are easily pierced with a knife. While the potatoes are cooking, slice the onion and cook in 1 tbsp of olive oil over very low heat in an 8 inch frying pan for 20 minutes with 1 tbsp of apple cider vinegar until soft and caramelised, stir once in a while. The onions should not have any crunch to them at the end. Remove to a plate. Preheat the oven to 200C/400F.
- Cool the potatoes, then peel them and slice into rounds. Add 1 tbsp of olive oil to the same pan where you cooked the onions and add the potatoes. ( You can fry the potatoes until golden on the outside or you can skip that step. However, frying the potatoes adds more flavour.)
- Mix the eggs with the single cream or half and half in the US and season with salt and pepper. Pour the egg mixture over the potatoes and onions in the pan, then top with pieces of taleggio cheese (rind removed) or brie and parsley.
- Cook at 200C/400F for 15-18 minutes until puffed up and set. Serve warm or at room temperature.
Nutrition
Calories: 407kcalCarbohydrates: 31gProtein: 17gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 282mgSodium: 986mgPotassium: 823mgFiber: 4gSugar: 3gVitamin A: 1022IUVitamin C: 34mgCalcium: 209mgIron: 3mg
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