Fritatta with vegetables and potatoes
4 servings
25 minutes
Frittata with vegetables and potatoes is a vibrant dish of Italian cuisine that embodies the coziness of a home breakfast. Originally, frittata was food for shepherds and farmers who used leftover ingredients. This recipe combines fluffy eggs, tender potatoes, and juicy vegetables to create a harmony of textures and flavors. The light sweetness of peppers and tomatoes contrasts with the rich aroma of mushrooms and smoked ham, while grated cheese adds creaminess and zest. Frittata is versatile: it can be served hot with crusty bread or chilled as an appetizer. It's an excellent dish for breakfast, brunch, or a light dinner—nutritious and filling without being heavy. It's easy and quick to prepare, and the variety of ingredients makes it a favorite dish on tables around the world.
1
Peel the potatoes and cut them into four pieces. If you cut the potatoes small, they will cook faster.
- Potato: 240 g
2
Place the potatoes in a pot of lightly salted boiling water. Cook until done, about 20 minutes. During this time, prepare the other ingredients.
- Potato: 240 g
3
Prepare the mushrooms. Wash, peel (if desired), and chop finely. Prepare the onion. Peel and chop finely.
- Champignons: 45 g
- Onion: 1 piece
4
Cut the pepper in half, remove the core and seeds. Chop finely. Dice the ham. Grate the cheese. Chop the tomatoes finely. When the potatoes are ready, drain the water and chop finely.
- Sweet pepper: 1 piece
- Shinka: 150 g
- Cheese: 100 g
- Tomatoes: 2 pieces
- Potato: 240 g
5
Melt 1 tablespoon of butter/margarine/olive oil in a pan. Fry the potatoes over medium heat until golden brown. Remove from the pan. Melt the remaining butter/margarine in the pan, add vegetables and sausage, and cook over medium heat for about 8 minutes.
- Butter: 2 tablespoons
- Potato: 240 g
- Shinka: 150 g
- Champignons: 45 g
- Sweet pepper: 1 piece
6
Crack the eggs into a bowl and lightly beat them to mix the white and yolk. Add salt and pepper to taste. In a pan, add potatoes and crush garlic. Pour the eggs on top. Cook for 20 minutes on low heat. Place the pan on the grill for about 3 minutes.
- Chicken egg: 4 pieces
- Garlic: 1 clove
- Potato: 240 g
- Cheese: 100 g
7
Watch carefully so the frittata doesn't burn. Remove from heat, sprinkle with grated cheese. Put back on the grill to melt the cheese. Cut into portions and serve hot.
- Cheese: 100 g