Frittata con la patatine Fritte
(Italian open Omelette with fried Potatoes) (for 4)
British Queens have just the right texture for a Frittata
3 Tablespoons Sunflower Oil
2 Ibs British Queens
2 med Onions
2 oz. Butter
6 Eggs
Salt and freshly ground Black Pepper
Peel the Potatoes and cut them into very small dice (1/4in.) Soak these in water. Peel and
slice the Onions very thinly. Put a large non-stick frying pan on a medium heat and pal in the
oil. Drain the diced potatoes and dry well in a tea towel. Toss these in the oil and then spread them
in an even layer on the pan. Fry thses undisturbed until they are brown at6 the bottom. Then turn them over until they are brown all over.
Once browned and crisp all over remove from the pan with a slotted spoon (leaving the oil in
the pan to fry the onions) and put on some kitchen paper to drain. Cook the sliced onions in
the pan on a medium heat until they are tender and gently browned. Drain the onions off the oil
and diacard the oil. Break the eggs into a bowl and beat together lightly, season with the salt
and pepper. Add the potatoes and onions to the bowl.
Melt the butter on the pan and when it is foaming pour in the egg mixture. Cook this on a very low heat until all but the top of the frittata has set. Now slip the pan under a hot grill just long enough for the top to set. Loosen the bottom of the Frittata if neccessary and ease out on to a warmed plate.
Serve in slices like a cake .
