Cheese, Onion & Potato Frittata

This is my easy to make Cheese, Onion and Potato Frittata. It is a cross between a crustless quiche and a Spanish omelette and is just gorgeous. This is one of my favourite lunchtime snack and regularly take this to work.

Whilst you can make this dish as a finished dish, topped with cheese and baked in the oven and ready to share with family or friends, I tend to make this without the cheese topping, just like a quiche or oven baked Spanish omelette, I can then keep in the fridge for a few days, plate up when I want to, top with some grated cheese and a few slices of vine ripened tomatoes and reheat in the microwave.

This the makes for an absolutely gorgeous lunch and is so very, very moreish.

How to make the base frittata.

Start by Pre-Heating your the oven to 170^C

Place a few sliced new potatoes into a pan of boiling water for 4-6 minutes. I don’t even bother to peel the potatoes as the potato skins are a great source of roughage.

Bring a frying pan or skillet to a medium heat, spray with One-Cal oil and add the chopped onions. Fry the onions for a few minutes. (If the pan becomes dry, add some water and continue cooking)

Add the garlic, salt and pepper, continue to cook for 2 -3 minutes. Drain and add the potatoes to the onion mixture and continue to pan fry for a further 1-2 minutes to enable the sliced potatoes to infuse with the flavours of the onion and garlic.

Whisk the eggs, quark and cottage cheese together, season well with salt and black pepper. add the potato and onions to the egg mixture and stir to evenly combine.

Pour all of the ingredients into a baking dish (preferably lined with parchment/greaseproof paper).

NOTE: I tend to make this without the cheese topping, just like a quiche or oven baked Spanish omelette, I can then keep in the fridge for a few days, plate up when I want to, top with some grated cheese and a few slices of vine ripened tomatoes and reheat in the microwave.

Place in the oven for 30 minutes or until the mixture has set.

Increase the oven temperature to 180^C, return to the oven and continue to cook for an additional 10 minutes or until the top is lovely and golden in colour.

Garnish just before serving wit some fresh basil leaves.

Cheese, Onion & Potato Frittata

Recipe by Steve WalkerCourse: Video RecipesDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

30

minutes

Ingredients

• 6 new potatoes ( sliced).

• 1 Medium onion (Finely chopped)

• 2 garlic cloves (crushed)

• One-Cal spray olive oil

• 6 medium eggs (whisked)

• 2 tbsp. cottage cheese

• 2 tbsp. quark

• 50ml water

• 160g reduced fat cheddar cheese

• 1 tsp. salt

• ½ tsp. ground black Pepper

• 2 vine ripened tomatoes, sliced.

• Fresh basil leaved to garnish

Directions

• Pre-Heat the oven to 170^C
• Place a few sliced new potatoes into a pan of boiling water for 4-6 minutes. I don’t even bother to peel the potatoes as the potato skins are a great source of roughage.
• Bring a frying pan or skillet to a medium heat, spray with One-Cal oil and add the chopped onions. Fry the onions for a few minutes. (If the pan becomes dry, add some water and continue cooking)
• Add the garlic, salt and pepper, continue to cook for 2 -3 minutes. Drain and add the potatoes to the onion mixture and continue to pan fry for a further 1-2 minutes to enable the sliced potatoes to infuse with the flavours of the onion and garlic.
• Whisk the eggs, quark and cottage cheese together, season well with salt and black pepper. add the potato and onions to the egg mixture and stir to evenly combine.
• Pour all of the ingredients into a baking dish (preferably lined with parchment/greaseproof paper) and top with the reduced fat cheddar cheese.
  
  Place in the oven for 30 minutes or until the mixture has set.
• Remove from the oven and top with the reduced fat cheddar cheese.
  
  Increase the oven temperature to 180^C, return to the oven and continue to cook for an additional 10 minutes or until the top is lovely and golden in colour.
• Garnish just before serving wit some fresh basil leaves.

Notes

• If the pan becomes dry when frying off the onions, add some water and continue cooking.
• I tend to make this without the cheese topping, just like a quiche or oven baked Spanish omelette, I can then keep in the fridge for a few days, plate up when I want to, top with some grated cheese and a few slices of vine ripened tomatoes and reheat in the microwave.