Potato Frittata with Aged Cheddar
- 500 g (1 lb 2 oz) cooked peeled potatoes, thinly sliced
- 150 g (5 oz) aged cheddar cheese, grated
- 6 large eggs
- 300 ml (1 1/4 cups) heavy cream
- 15 g (1/4 cup) fresh dill, finely chopped
- 5 g (1 tsp) salt
- 2.5 g (1/2 tsp) black pepper
- 120 ml (1/2 cup) white vinegar
- 15 g (1 tbsp) sugar
- 15 ml (1 tbsp) water
- 1 red onion, very thinly sliced
1. Preheat oven to 200°C (400°F).
2. Grease a 20x30 cm (8x12 inch) baking dish and line with parchment paper.
3. Arrange potato slices evenly in the dish, slightly overlapping.
4. Scatter grated cheddar over the potatoes.
5. In a large bowl, whisk eggs, heavy cream, salt, pepper, and dill until fully blended.
6. Pour egg mixture over the potatoes and cheese, pressing lightly with a fork to distribute.
7. Bake in the center of the oven for 30 to 35 minutes, until the center is set and the top is golden.
8. Remove from oven and let rest 10 minutes before slicing into squares.
9. While the frittata bakes, prepare pickled onions: combine vinegar, sugar, and water in a bowl. Stir until sugar dissolves.
10. Add sliced red onion, ensuring all pieces are submerged. Let sit for at least 30 minutes.
11. Drain onions well before topping the frittata.
12. Serve warm or room temperature, with pickled red onions piled on top.
- baking dish
- parchment paper
- fork
- bowl
- whisk
- oven
- knife
- cutting board
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