ポテト、コーン、チェダーチーズのフリッタータ

ポテト、コーン、チェダーチーズのフリッタータ

There are so many ways of making frittata and so many different flavor combinations, but I find the best one would have to be the Spanish variety, which is a potato frittata. It’s got lovely onions in it. And I’m going to give mine a slight twist by adding some sweet corn. So, let’s start with the potatoes. We want to cook these down until they’re slightly crisp and golden. Now, I’m using these fantastic Charisma potatoes, which are, in fact, 25% less carbs. So, this is a really light dish. I sometimes make this for a quick dinner. It’s also a really great lunchbox filler. So, we’re going to cut our potatoes just into little squares like this. And look at this lovely flesh. It’s golden. And I’m leaving the skin on. The skin is quite thin on these potatoes, so no need to peel them at all. So, as long as they’re roughly the same size, then you don’t have to be too pedantic with your cut. So, we want quite a lot of potatoes because when I’m going to make this frittata, I’m making a big batch, like I said, because it’s fantastic to eat hot or cold. So, last little cut. Extra virgin olive oil. A good gug into a sauté pan. And then in with our potatoes. So essentially, we’re frying off our potatoes to get some color, and we also want them to be tender. I’m also going to be adding some onion to this, but I highly recommend not adding the onion. Now, if you do, they’ll burn. So, you want to give these potatoes time to cook down, become tender and golden. So, that’s going to take about 15 to 20 minutes, depending on how you cut your potatoes. I’m also going to season it with a pinch of salt. While they’re cooking, let’s get on to the egg mixture. So, into a bowl, I’m going to add some eggs. And we’ll just break them up and give them a really good whisk to combine everything together. Essentially, the egg is the glue binding everything together. So, we’ll whisk that. And I’ll add a small amount of salt, not too much salt, and a pinch of pepper. All right, that can go to one side. Now, I’m serving this with a really fresh tomato salad in true Spanish style. So, in a bowl, we’ll add some tomatoes. Have a look at these tomatoes. Aren’t they just stunning? Heirloom tomatoes. With your tomatoes, bring them out of the fridge before you’re serving them. In fact, even better, just don’t put them in the fridge. Leave them in your fruit bowl. They’ll become sweeter and more interesting in flavor. You’ll actually taste the characteristic of the tomato. So, I’m going to cut these in all different shapes. So, I’ve got some wedges. They can go into the bowl. I’ll just take the stalk off. And again, cutting them into any shape you like. The more rustic this is, the better it looks. We’ll grab one of these bright red ones. And again, cutting them into all different shapes. And I like to do this ahead of time and let them sit there so they can almost marinate in the olive oil, the salt, and the vinegar. I’m using some cherry vinegar. So, we’ll just drizzle that over. I also like to add some capsicum, roasted capsicum that I’ve thinly sliced for this salad. It’s totally optional. You could just use the jar ones, too, because they’re quite sweet. Again, a pinch of salt. And I’m going to bring over some extra virgin olive oil. Okay, so some olive oil. And then give that a toss. And let that sit there. And I guarantee even sitting there for 10 minutes, the taste is going to be so fantastic, so juicy. All right, we need to just wait for these potatoes to cook. You want them to be completely tender and crispy and golden on the outside. So about 15 to 20 minutes. Then I’m going to add the onion and cook it for a further 5 minutes. [Music] All right, this is looking good now. I like that deep color on the potatoes. It smells fantastic, particularly with all those onions in there. And the onions take no time at all to start to caramelize. Finally, some corn. I’ve got some fresh corn kernels that I’ve cut off the cob, but you could absolutely use frozen for this. I just love the corn cuz it gives a pop of sweetness to the dish and extra veggies is great. So, one last little toss and we’re going to just pour this into a slice tin. You can even make these into individual frittatas if you like. It’s completely up to you and really fill up the tin. It’s all about the potatoes. And the egg is in fact going to act like the glue to it all. So, spread that out. Press it down. I like some cheese, so a sprinkling of cheddar over the top. And that’ll just melt into the potatoes and our egg mixture. Pour that over. So it just gives it time to just seep through. And it goes into the oven. Doesn’t take long at all to cook because all we’re doing is setting that egg. So about 15 to 20 minutes at 180°. All right, the frittata is out of the oven. And I’ve let it cool slightly and we can serve this up. So I’m just going to take nice chunky wedge out. I just love how sturdy this is. Full of potatoes. Look at that. All potato. Minimal egg there. Place that onto a plate. And let’s serve it with these tomatoes that have been sitting here. You can see some of the juices that have come out of the tomatoes. Smells great, too. We’ll get some of those roasted capsicums. We’ll just place that on the side. I like just a little extra salt over the top and some freshly cracked pepper. And that is a delicious healthy dinner or lunch celebrating our beautiful humble potatoes. [Music]

This hearty frittata is brunch perfection! Justine’s golden frittata features crispy potatoes, sweet corn, and melted cheddar cheese baked to fluffy perfection. This versatile frittata is perfect for breakfast, lunch, or dinner and great for using up leftover veggies. The heirloom tomato salad adds a fresh, tangy contrast to the rich frittata. Ready in just 30 minutes, this crowd-pleasing frittata can be served hot or at room temperature, making it ideal for entertaining or meal prep!

Full Recipe: https://everydaygourmet.tv/recipes/potato-corn-cheddar-frittata

Ingredients:
3 tbsp extra virgin olive oil
4 medium potatoes, cut into 2 cm dice
1 onion, diced
1 corn on the cob, kernels cut off
6 eggs, whisked
1 cup freshly grated cheddar cheese
Salt and pepper
2 ripe heirloom tomatoes, to serve (optional)
2 fillets of roasted capsicum, thinly sliced
1 tsp sherry vinegar

Method:
Preheat the oven to 180°C and line a slice tin with baking paper.

Cut the tomatoes into bite-sized chunks and place on a serving plate with the capsicum. Season with salt and pepper, toss, then drizzle over the vinegar and a splash of the oil. Leave at room temperature.

Heat the remaining oil in a large frying pan over medium-high heat. Add the potato, toss to coat in the oil and cook for 15 minutes. Add the onion and fry, tossing regularly, for a further 5 minutes until soft and lightly coloured. Remove off the heat, season with salt. Add the corn and toss.

Arrange the potato mixture into a slice tin and sprinkle over the cheese. Pour in the egg mixture. Bake in the oven for 15-20 minutes or until the egg is just set.

Slice the frittata and serve with the tomato salad.

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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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