Tuesday, December 3, 2013

Potato and Cherry Tomato Frittata : IHCC

"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")
6 eggs
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.

To view other quick Donna Hay meals that my friends at IHCC made, click here.

IHCC Donna Hay Badge resized

And I'm sharing this with :


  1. eggs.. potato.... herbs... tomato.. all me favourite ! very nice frittata you've got there

  2. Looks good, taste good and IS good!

  3. Looks good. btw where did you get that pan?

  4. Hi Joyce!
    The dish looks pretty :D
    Love to cook egg with cherry tomatoes.

  5. Eggs are always a great choice when you're short of time. This frittata would be especially satisfying with the added cheese and potatoes. I like the changes you made, using cheddar instead of feta.

  6. A frittata is real comfort food and so quick and easy. Lovely recipe.

  7. Hi Joyce , that is one awesome dish , thanks for sharing :)

  8. This frittata looks great, such an easy and yet delicious meal...I love it! And the cherry tomatoes on it make it look very appetizing.
    Have a beautiful week Joyce :D

  9. Hi Joyce,

    This is a great theme for IHCC! Donna Hay's recipes are always fast and "furious"... After a short moment of being furious, you must be feeling relaxed eating this yummy frittata :D


  10. I love eggs & food like frittata but never cook before. Must be a good feeling with those tomatoes burst into your mouth!

  11. Hi Joyce,
    My family is a big fan of egg dish. This frittata of your sure looks very appetizing
    Would love to try the fast and yummy recipe for my family.

  12. Hi Joyce, this is a must try dish. Easy, quick, hassle free and yummy! Love this! Thanks for sharing, Joyce :)

  13. i love frittatas because they are so easy and yet versatile in the additions you can add to them. Love the cherries and potatoes with yours! Awesome

  14. Frittatas are so easy and so good!

  15. I love frittata, cos they are so versatile... cherry tomatoes and potatoes sound good in them.

  16. Gorgeous, bet it's great with any cheese. Reminds me of a clautifous.

  17. I like how you made this recipe your own by using what you already had. I also like that this dish would be nice for breakfast, brunch, lunch, or supper. Versatile! Eggs and tomatoes are a great combination too.
    Thanks for coming by and linking this week, Joyce.

  18. Yes, when I think of quick cooking dishes I always think of eggs. So versatile, so quick, and so delicious! I love that you aren't afraid to tinker with the recipes and make them your own. This looks fantastic!

  19. Joyce, not only is your fritata yummy, it is colorful too. Very festive looking!

  20. So pretty and the red and green colors are perfect for the season. This would be great for a holiday brunch/lunch. ;-)

  21. You are so right eggs are always Quick. This looks good

  22. I love eggs in all its forms, and egg with cream and cheese is my favorite! This frittata is so well done, very inviting with the good color combinations!

  23. Joyce, what a wonderful meal that must have been! Love the potatoes, eggs and the cherry tomatoes. Looks so pretty.

  24. Eggs are always a great choice for a quick and easy meal, and I always love a good frittata. This one looks so pretty with the cherry tomatoes, and I love the changes you made to suit what you had on hand.

  25. This might be a winner for Christmas brunch here...you have certainly captured the colors of the season and it all looks delicious and healthy! Winner in my book.



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