This veggie recipe is in the Italian tradition without Mozzarella, but I can’t help my self, I love mozzarella cheese that I’d put it everywhere. Unfortunately, in the UK this product can’t be found freshly made and we have to buy the supermarkets one! Never mind, If you use it to cook you won’t find any differences(Almost)!
- 6 eggs
- 500 gr of potatoes
- 1 mozzarella ball
- 100 gr of grated parmesan
- a few leaves of parsley
- a pinch of salt and pepper
- 4 tablespoon of olive oil
Peel your potatoes and slice in 1 centimetre shape slices and cook them for 10 minutes in boiling salted water. Drain the water and let them cool while you follow next steps.
In a large bowl whisk the eggs with salt, pepper, parmesan and the chopped parsley. Add the potatoes. Do not mix with too much energy or your potatoes will break. Add the diced mozzarella.
In a large pan pour the olive oil and when very hot add your eggs mixture, push it equally in the pan and cover it for 10/15 minutes at medium fire.
Once nicely brown on one side you need to turn it around.
This use to be my worst nightmare when I starting making frittates, I’ve find my way now, but any other suggestion, be my guest. I use the lid I’m using to cook, hold it firmly on top of you pan with a potholder and turn it upside-down with one move. Now you just need to slide it back in the pan and job done!
This time you need to cook for other 10/15 minutes with no lid on!
The smell in your kitchen will be divine at this point, but careful, you are not going to enjoy it later, so open a window (lol)!
Place it on a serving plate and serve it warm with a bit of mayo!