| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 6g | 36g |
| sugars | fibre | protein | salt |
| 5g | 5g | 16g | 0.4g |
As someone who has a deeply ingrained passion for cooking, each recipe holds a special place in my heart. Every time I prepare the Potato and Onion Frittata with Cuban Oregano, I’m taken back to my roots, recalling the days spent in the kitchen with my Italian grandparents, the aroma of herbs and spices filling the room. Yet, this particular dish isn’t just about nostalgic reminiscences; it’s also about embracing new culinary adventures and indulging in the rich flavors this world has to offer.
Nutritious and Comforting: An Italian-Style Frittata
What makes the Potato and Onion Frittata with Cuban Oregano one of my favorites is the mix of familiarity and novelty. On the one hand, it’s very similar to the classic Italian frittata – a staple in my family’s recipe book. On the other hand, the addition of Cuban oregano propels it into new territory. This spice is known for its strong, robust flavor with a hint of peppermint and citrus. Not only that, but the potatoes and onions in the recipe also offer an array of nutrients, such as vitamin C, potassium, and fiber that contribute to a balanced and healthy diet.
Pairing Ideas: Recipes That Perfectly Complement This Frittata
While the Potato and Onion Frittata with Cuban Oregano can certainly stand on its own, it could also be a part of a larger meal. I love pairing this hearty frittata with fresh greens like arugula or a simple green salad to add some freshness to the meal. This frittata would also go hand-in-hand with a classic Marcella Hazan’s tomato sauce, a tasty sauce that complements the rich and robust flavors of the frittata.
I hope that you and your loved ones will find as much joy in this recipe as I do. Whether it’s a weekend brunch, a weeknight dinner, or a hiking picnic, this Potato and Onion Frittata with Cuban Oregano is going to be a crowd-pleaser. From my kitchen to yours, buon appetito!
What You’ll Need
- 6 medium potatoes, thinly sliced
- 2 large onions, diced
- 10 eggs
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped Cuban oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. While the oven is heating up, thinly slice your potatoes and dice your onions.
Step Two
In a large, oven-safe frying pan, heat the olive oil over medium-high heat. Add the diced onions and sliced potatoes to the pan, season with the salt and pepper, and sauté until they’re golden brown and crisp. This will take about 10 to 15 minutes.
Step Three
While the onions and potatoes are cooking, crack the eggs into a large bowl and whisk them until the yolks and whites are fully combined. Stir in the shredded mozzarella cheese and the chopped Cuban oregano.
Step Four
Once the potatoes and onions are ready, pour the egg mixture evenly over them in the frying pan. Stir the mixture gently with a wooden spoon to ensure the eggs get between the potato slices and the onions.
Step Five
Transfer the frying pan to your preheated oven and bake for about 15 to 20 minutes, or until the frittata is golden brown on top and the eggs are fully set.
Step Six
Remove the frittata from the oven and let it cool for a few minutes before slicing and serving. Enjoy your Potato and Onion Frittata with Cuban Oregano!
