Recipe

First course

Potato, Fennel and Herb Frittata

By FDL

Share
Facebook Twitter ShareAddThis
Potato, Fennel and Herb Frittata
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

This potato, fennel and herb frittata is a great everyday dish with a twist, perfect to be served for lunch or dinner.

Ingredients
Ingredients
Info box
  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4
Preparation

How to make potato, fennel and herb frittata

  • Cook the potatoes in boiling salted water until tender to the point of a knife.
  • Drain and set aside to cool. When cool, cut into quarters.
  • Heat the oil in a large frying pan and cook the fennel until tender.
  • Add the potatoes and cook for a few minutes to give them a slightly golden crust, then stir in the herbs.
  • Season the eggs, then pour into the pan. Swirl the pan to move the eggs into all the corners and coat everything.
  • Place under a hot grill for about 5-6 minutes to set the frittata
  • keep checking it to ensure nothing burns.
  • Allow to cool a little then cut into wedges, then sprinkle the potato, fennel and herb frittata with the fennel fronds and serve.

Follow Fine Dining Lovers on Facebook

Tags
Comments
Register or login to Leave a Comment.