There are many frittata recipes floating about on the internet, it can be confusing to find a simple base recipe that just seems to work for you. This one is a good base, you can easily adapt it to suit your mood or what’s in your fridge.
2 medium (400g) sebago potatoes (I often swap these out for the tinned baby potatoes )
2 tbsp olive oil
1 red onion, chopped
70g pancetta, chopped. (omit for an easy vegetarian option)
100g baby spinach
200g red grape tomatoes, halved
1 red capsicum, chopped
1/2 cup thickened cream
1/2 cup shredded parmesan cheese
1/4 cup grated Devondale Tasty Cheese Block (500g) (swapped out today for whipped feta)
Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. If using the tinned potatoes drain well and add to pan as you fry the onions. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted.
Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.
Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.