Very few dishes are as hearty and fulfilling as a simple and delicious breakfast frittata. This amazing potato frittata comes together easily and it will fast become one of the family’s favorite brunch and breakfast treats - it’s full of delicious flavors and creamy textures, and has all the nutrients you will need to kick off the day. Very few dishes are as hearty and fulfilling as a simple and delicious breakfast frit...
2 tbsp chopped parsley
50 ml milk
1 onions, SLICED
1 tbsp olive oil
1 tbsp herbs de Provence
1 tsp zaatar
Keep cooking the same
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Thinly slice the potatoes with the help of a mandoline or a very sharp knife.
In a bowl, combine eggs, parsley, milk, salt and pepper and scramble the eggs with a fork.
Heat an iron skillet to medium and add the olive oil. Add the onion and cook for about 10 minutes, or until they start to brown. Add the herbs.
Add the potatoes, along with ½ cup of water and cook them for around 10 minutes, trying to move them without breaking them with the help of a wooden spatula.
Remove the potato and onion mix from the skillet, clean it if it has too many browned parts and add a bit more of olive oil (depending on how well seasoned is your skillet you may need to add more so it doesn’t stick). Preheat the oven to 180ºC/360ºF.
Start layering the egg mixture with the onion and potato mixture in the skillet until you use it all. Let it cook for a couple more minutes and transfer to the oven.
Bake for 20 minutes, or until the middle has set. Serve with fresh parsley.
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