Potato, Fennel and Herb Frittata

Potato, Fennel and Herb Frittata

Potato, Fennel and Herb Frittata

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

November 5, 2018

Dietary Consideration

serves for

4

total time

0 HR 40 MIN

ingredients

Potato
500 g, new
Olive oil
4 tbsp
Fennel
1 bulb, peeled and finely chopped, fronds reserved
Dill
1 bunch, chopped
Parsley
1/2 bunch, chopped
Eggs
6, lightly beaten
salt
Pepper

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.

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