This dish transports well and is delicious for picnics or packed school lunches.
Ingredients
500 ml sunflower oil
1 large onion, finely chopped
800-900 g potatoes, peeled and sliced 1 cm thick
10 eggs, whisked
4 Tbsp flat leaf parsley, finely chopped plus extra for serving
Salt and freshly ground black pepper – to taste
Chakalaka – to serve
Method:
Fill a large, deep sauté pan with the sunflower oil and heat.
Place onion and potato slices together in hot oil, and cook gently, partially covered, until soft, without frying them (25-30 minutes).
Drain the cooked potatoes and onions, and set the oil aside. Allow the potatoes and onions to cool.
Add the eggs and parsley to the cooked potato and onions and season.
Heat a drizzle of the reserved oil in a large non-stick frying pan (about 5 cm deep).
Pour the egg-and-potato mixture into the frying pan and fry for 10-12 minutes or until half-cooked (the top will still be a bit wobbly).
Slide the frittata omelette onto a plate, cooked side down.
Place the pan over the plate and flip omelette back into the pan, raw side down.
Cook for a further 6-10 minutes or until golden brown and firm.
To serve, cut into wedges and serve with chakalaka, salad and crusty bread.
– Food24.com
