Sardinian Potato, Onion, and Pecorino Frittata
This Sardinian Potato, Onion, and Pecorino Frittata is a rustic and hearty dish that brings the flavors of the Mediterranean to your table. Perfect for any meal, it's a satisfying blend of tender potatoes, sweet onions, and sharp Pecorino cheese, all combined in a beautifully baked frittata.
Equipment
- Ovenproof skillet
- Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 1 lb potatoes, peeled and thinly sliced (450g)
- 1 large onion, thinly sliced
- 6 large eggs
- 1/2 cup milk (120ml)
- 1 cup Pecorino cheese, grated (100g)
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet, heat the olive oil over medium heat. Add the sliced potatoes and cook until they begin to soften, about 10 minutes.
- Add the sliced onions to the skillet with the potatoes and cook until the onions are translucent and the potatoes are tender, about 5 more minutes. Season with salt and pepper to taste.
- In a bowl, whisk together the eggs, milk, and half of the grated Pecorino cheese. Pour this mixture over the potatoes and onions in the skillet, making sure it's evenly distributed.
- Sprinkle the remaining Pecorino cheese on top and transfer the skillet to the preheated oven.
- Bake the frittata for 20-25 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven and let it cool slightly. Garnish with fresh parsley before slicing and serving.
Notes
For a lighter version, substitute the milk with a milk alternative and use a reduced-fat Pecorino cheese. This frittata can also be enjoyed at room temperature, making it perfect for picnics or packed lunches.