Easy Potato and Cherry Tomato Frittata
This healthy, colorful recipe is rich in vitamins and minerals, and it makes a delicious meal, whether you have it for breakfast or brunch, lunch or dinner. A frittata is an Italian egg-based dish, a bit like a crustless quiche or omelet. I love this potato and cherry tomato frittata because of the combination of flavors and textures.
Frittata comes from ‘friggere’ – the Italian word for ‘fried’ – and such a dish can include cheese, vegetables, pasta, eggs, or anything else you like.
This term used to refer to eggs cooked in a skillet, whether you are making an omelet, fried egg or even tortilla de patatas (a Spanish potato omelet). This was the definition of ‘frittata’ until the mid-1950s anyway, but these days it refers to an open-face omelet.
Differences Between Frittata and Omelet
An omelet might or might not have added ingredients, while a frittata always has at least one ingredient besides the eggs, and those ingredients go into the mixture while the eggs are still raw. An omelet is usually almost fully-cooked before the other ingredients go into it. A potato and cherry tomato frittata is not the same as a potato and cheese baked omelet.
It is common to vigorously beat frittata eggs to get plenty of air into the mixture. This means the frittata will be fluffier. A frittata is cooked more slowly than an omelet, over a lower heat, and often finished in the oven.
An omelet is often folded at this stage while a frittata is not folded, although it might be flipped over or broiled briefly. A frittata is normally cut into slices to serve while an omelet can be served whole. Finally, a frittata is served hot, warm or cold, while omelets are nearly always served hot.
The following potato and cherry tomato frittata is very easy to prepare. Use a non-creamy potato (not the mashing kind) so it holds together, and feel free to add a couple tablespoons of chopped fresh parsley if you want. Use an ovenproof skillet so you can start the frittata on the stove and finish it off in the oven. This means one with a metal (not plastic) handle.
- 6 eggs
- 1 peeled, chopped medium potato
- 1 chopped red onion
- ½ lb (250g) cherry tomatoes
- 3½ oz (100g) crumbled feta and/or shredded mozzarella
- ½ cup (125ml) light cream
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh basil sprigs, for garnish
- Preheat the oven to 355 degrees F (180 degrees C).
- Whisk the eggs with the cream, salt and pepper.
- Heat an ovenproof skillet over a moderate heat.
- Add the oil and potato and cook for 7 minutes or until tender.
- Add the onion and cook for 3 minutes.
- Add the beaten egg mixture, then top with the cheese(s) and cherry tomatoes.
- Turn the heat down to low and cook for 5 minutes.
- Transfer the skillet into the oven and cook for 10 minutes more, or until set.
- Garnish with fresh basil and serve either hot or cold.