The best part? It tastes wonderful hot from the oven, at room temperature, or even cold — making it ideal for picnics, hiking, or meal prep. Top it with a bright fresh tomato salsa for a fresh contrast that elevates every bite.
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Serves 4
¼ cup/60ml extra-virgin olive oil
1 large baking potato, thinly sliced crosswise
1 onion, thinly sliced
2 garlic cloves, minced (optional)
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
5 large eggs
½ cup/118ml minced parsley
2 sprigs fresh thyme, leaves removed
2 cups/450ml cheddar or jack cheese*
Fresh Tomato Salsa Recipe
2-3 medium sized fresh tomatoes, diced
1/2 red onion, diced
1 jalapeno chili pepper (stems, ribs, seeds removed), diced
Juice of one lime
½ cup parsley
Salt and pepper to taste
oregano and or cumin to taste
Mix all ingredients together in a bowl and let sit for 30 minutes.
Preheat oven to 400F/204C/Gas Mark 6
Pour oil in 9 x 13 inch/ 23 x 33 cm baking dish. Place in pre-heated oven for 5 minutes. Carefully remove pan from oven. Lay the potatoes along the bottom of the pan and then the onion, and garlic. Gently press into an even layer with a spatula. Season with salt and pepper. Whisk together eggs, parsley, and thyme. Pour into the potato mixture. Cook, uncovered, for 15 – 20 minutes. The frittata will rise and should be firm to the touch in the middle. Cover the top with the cheese and bake for 5 minutes or cheese is melted. Serve with fresh Salsa.
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