Frittata With Potato, Shallot, Sage & Rosemary
Serves 415 mins prep20 mins cook
This frittata is made with baby new potatoes, eggs, shallots, garlic, sage, and rosemary, creating a delicious meal that preserves vegetables nearing their end. It's a great way to use homegrown ingredients and avoid waste while creating a fresh dish. The preparation involves slicing, frying, and whisking, resulting in a delightful meal served warm or cold.
0 servings
What you need
Instructions
1: Pick off the knobbly bits from the potatoes, scrub well, peel, and slice thin. 2: Fry the sliced potatoes in olive oil and butter with shallots, garlic, sage, and rosemary, seasoning as you go. 3: Whisk the eggs. 4: Lower the heat, let the mixture set on the bottom of the frying pan before flipping to cook the other side evenly. 5: Serve immediately or enjoy cold, ideally with a salad or garlic mayo.View original recipe