A frittata is the Italian answer to the omelette. Different fillings are often added to it – typically potatoes, among other things. This version also has lots of fresh herbs, spring onions and goat’s cheese as well as fresh cherry tomatoes.
Enjoy it as is, or with a good salad and toasted bread. It can also be enjoyed cold the day after.
300 g boiled potatoes
1 bunch fresh herbs, e.g. parsley, basil, oregano and chervil
1 spring onion
1 clove of garlic
200 g cherry tomatoes
1 dl milk
100 g goat’s cheese
Salt and pepper
Step by step
Roughly dice the boiled potatoes, cut the spring onions, and chop the herbs. Peel and chop the garlic. Halve the cherry tomatoes.
Sauté spring onions and garlic in oil in a pan for 1-2 minutes. Now fold in the potatoes and the herbs (save a little for decoration).
Lightly beat the eggs with milk, salt and pepper and pour it into the pan. Spread the goat's cheese on top in small pieces and place the pan in a 180 degree convection oven for approx. 20-25 minutes until firm and golden.
Top with the halved cherry tomatoes and herbs when serving.