"Fast & Fabulous", the theme for this week at I Heart Cooking Clubs (IHCC), recipes that takes less than 30 minutes to make. To me, eggs fits perfectly. Eggs are really "fast-food", quick to cook, and everyone loves eggs!
For a quick and fuss-free lunch, I've chosen to make Donna Hay's Potato and Cherry Tomato Frittata, with some changes to the ingredients which I already have. Recipe calls for sebago potato, but since I have some russet potatoes in my pantry basket, I used that instead. And I have replaced the flat-leaf parsley with corianders. One more ingredient is feta cheese, which I have replaced with grated cheddar.
Eggs are whisked with cooking cream, chopped parsley, salt and pepper. Potato is peeled and chopped, then saute in the frying pan until golden brown and cooked. Chopped red onions goes in and stir for a couple of minutes. Then the egg mixture is gently poured into the saucepan, topped with chopped parsley (coriander), cherry tomatoes and cheese. I have not sliced the cherry tomatoes, leaving them whole. Turn heat to low and cook for an additional 5 minutes. Transfer saucepan to preheated oven and continue to cook the frittata for about 10 minutes. Though it took mine an additional 5 minutes in the oven, just to let it have that nice golden colour.
All in, it was done in 30 minutes! We had this with some white bread and more fresh coriander leaves. Yum!
Potato and Cherry Tomato Frittata
(source from : "donnahay.com")
1/2 cup (125 ml) pouring (single) cream
2 tablespoons chopped flat-leaf parsley leaves (4 tbsps chopped coriander)
sea salt and cracked black pepper
2 tablespoons olive oil
1 sebago (starchy) potato, peeled and chopped (russet potato)
1 red onion, chopped
1 x 250gm punnet cherry tomatoes
100gm feta, crumbled (grated cheddar about 50gm)
Preheat oven to 180C (355F). Place the eggs, cream, parsley, salt and pepper in a bowl and whisk to combine. Set aside.
Heat a non-stick frying pan* over medium heat. Add the oil and potato and cook for 7-8 minutes or until tender and golden. Add the onion and cook for a further 2-3 minutes. Add the egg mixture, top with the tomatoes and cheese, reduce the heat to low and cook for 5 minutes. Place in the oven and cook for a further 10 minutes or until set. Serves 4.
* Make sure your pan has an ovenproof handle so it doesn't melt in the oven.
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